Sweet Onion Turnovers Recipes

Steps:

• In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
• In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs and set aside 2 T.
• Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
• Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
• Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
• Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Steps:

• For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
• For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.

Steps:

• In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
• Gradually, add water, tossing with a fork until mixture forms a ball.
• Shape into a flattened ball; wrap in plastic wrap and refrigerate.
• In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
• Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
• In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
• Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
• Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
• Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.

Steps:

• To make the dough in a food processor, combine the flour, sugar, and salt in the work bowl and pulse 2 or 3 times to combine. Add the shortening and process for 10 seconds to combine. Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and resembles coarse crumbs. Break apart pieces larger than a pea. Transfer to a bowl. (Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the ingredients.) Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and press the ingredients together after each addition. When all the liquid has been incorporated, you should be able to press the dough into a ragged mass with the spatula. If not, work in additional ice water by the teaspoon. Transfer the dough to a work surface (no flouring is needed) and very gently knead the dough into a ball. Pat the dough ball into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
• Meanwhile, to make the filling, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and sweet smelling and the garlic begins to turn blond. Add the beef, and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat has begun to brown. Add the sweet potato, water, soy sauce, salt, and pepper. Stir, lower the heat slightly, and cover. Cook for about 4 minutes, or until the potato is nearly tender; there should still be some liquid remaining. Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or until the potato is tender and there is very little liquid left. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Transfer to a small bowl and set aside to cool completely before using. You should have about 3/4 cup. (The filling can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until malleable. Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Lightly beat the egg white and keep it nearby.
• Unwrap the dough and put it on a lightly floured work surface. Gently squeeze on the dough to elongate it. Roll it into a 12-inch log. Use a knife to cut the log into 12 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Loosely cover the dough pieces with plastic wrap or a kitchen towel to prevent drying.
• Work with half of the dough pieces at time, keeping the others loosely covered. Use an Asian-style wooden rolling pin to roll each piece of dough into a circle 3 1/2 inches in diameter and just a bit thicker in the center than at the rim. Use a minimum amount of flour to dust your work surface and rotate the circle. Roll from the center outward as you would a basic dumpling wrapper (see page 24). Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Brush egg white on half of the rim and then bring up the other half to meet it and close. Press with your fingers to create a half-moon (see page 26), sealing the rim well and creating a 1/2-inch brim. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the turnover, pretty rope edge facing up, on the prepared baking sheet. Repeat with the remaining wrappers, spacing them about 2 inches apart, before working on the second half of dough. Assembled empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with egg and baking.
• Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine. Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown. Put the baking sheet on a rack and cool for about 10 minutes before eating. Empanadas are great at room temperature, too.
• lazy day tip
• Use a high-quality prepared pie crust when you have no time to make dough from scratch.