Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
6         cups          all-purpose flour
2         teaspoons     sugar
1         teaspoon      salt up to 1 1/2
1         cup           shortening
1         cup           cold butter or margarine
12        tablespoons   cold water -- (up to 18)
***FILLING***
2         pounds        ground pork
3         tablespoons   butter or margarine
1 1/2     cups          chopped onion
2         cups          cooked cubed peeled potatoes
2         cups          diced peeled tart apples
3         tablespoons   all-purpose flour
1         tablespoon    brown sugar
1 1/2     teaspoons     rubbed sage
1         teaspoon      pepper
1/2       teaspoon      salt
2                       egg yolks
2         tablespoons   water

Preparation:

In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. In a Dutch oven over medium heat, brown pork until no longer pink: drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. Beat egg yolks and water; brush over turnovers. Bake at 3750 for 20-25 minutes or until golden brown. Serve warm.