Old Fashioned Pork Turnovers

Pork Turnovers

1 1/2 pounds lean ground pork (or other ground meat)
2 large carrots, peeled and grated (about 1 1/4 cup)
4 medium sized scallions, sliced, about 3/4 cup (or use diced onions, leeks, green onions)
1 teaspoon dried sage leaves
1 cup coarsely grated mozzarella cheese
1 teaspoon salt

Recipe calls for 1 17 1/4 counce package frozen puff pastry, thawed.  I would use pie crust recipes.

In 12 inch skillet over medium high heat, cook pork 5 to 7 minutes, stirring frequently until well broned.  Stir in carrots, scallions, and sage.  Cook five minutes more.  Remove from heat, stir in grated cheese and salt, set aside.

For crust made from frozen puff pastry:
Heat oven to 425 F.  Roll each sheet of pastry on a lightly floured surface, cut each sheet into four five inch squares.  Spoon one eighth of the pork mixture into center of each square.
Mix an egg yolk with 1 tablespoon water, brush edges of pastry with the egg yolk mixture, fold over and pinch edges shut.  Bake until crust is golden brown.

For pie crust, roll the crust into squares, make packets as above, bake. 

You can freeze them unbaked, defrost and bake later.

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