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Spicy Pork Turnovers recipe

These flaky turnovers are bite-sized butdeliver big flavors. For convenience, make ahead and freeze toreheat when company visits.

Recipe: Spicy Pork Turnovers

1/2 pound lean ground pork
1 tablespoon vegetable oil
1 cup minced onion
2 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons chili powder
1 teaspoon grated fresh ginger root
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 large tart apple, pared, cored and chopped
1/2 cup water
1 teaspoon salt
1 (17 1/4-ounce) package frozen puff pastry
1 large egg, slightly beaten

  • Heat oil in medium skillet over mediumheat and saut pork, onion, garlic, coriander, chili powder,ginger root, cumin and turmeric. Cook, stirring mixture and crumblingpork, until onion is tender and pork is no longer pink, about6 to 8 minutes. Stir in apple, water and salt; reduce heat. Simmercovered, until apple is very soft, about 20 minutes. Stir tomash apple; cool.
  • Thaw puff pastry. Working with one pieceat a time, roll out and trim each sheet of puff pastry to a 12-inchsquare. Cut into 3-inch squares. Place slightly rounded teaspoonfulof pork filling in center of each square. Fold squares diagonallyin half to enclose filling and form triangles. Moisten edgeswith water; press to seal; press edges with tines of fork.
  • Heat oven to 400°F (205°C); brushtops of turnovers with egg; pierce tops with fork.
  • Bake on ungreased baking sheets untillightly browned, about 20 minutes.

    Makes 32.

    Make-ahead tip: Bake turnovers; freezein single layer on plastic-wrap lined sheets. Transfer to airtightcontainers; freeze up to one month. To reheat, bake frozen turnoverson ungreased baking sheet, uncovered; at 350 degrees F. untilheated through, 10 to 15 minutes.

    Nutrition Facts: Calories 100 caloriesProtein 3 grams Fat 7 grams Sodium 120 milligrams Cholesterol5 milligrams

    Recipe provided courtesy of Pork, The OtherWhite Meat.

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  • Comments

    1 Comment


    Yum. Brings back memories of before I was vegetarian. Actually these could probably be modified by replacing the pork with some kind of ground meat soy substitute, now that I think of it. It was my first time making anything like this because, like most guys, I don t bake. Ya know what? I bake now! The pastry was really easy to make and it came out perfect. You can cut the recipe in half with no worries and fill them with just about anything.

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