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Appetizer RecipesMeat Appetizers pg 4 >  Spicy Pork Turnovers


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Makes 32.


    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 17¼ oz. frozen puff pastry
    1 egg, slightly beaten 

Cooking Directions

Heat oil in medium skillet over medium heat and sauté pork, onion, garlic, coriander, chili powder, ginger root, cumin and turmeric.

Cook, stirring mixture and crumbling pork, until onion is tender and pork is no longer pink, about 6-8 minutes

Stir in apple, water and salt; reduce heat.
Simmer covered, until apple is very soft, about 20 minutes. Stir to mash apple; cool.

Thaw puff pastry. Working with one piece at a time, roll out and trim each sheet of puff pastry to a 12-inch square. Cut into 3-inch squares.

Place slightly rounded teaspoonful of pork filling in center of each square. Fold squares diagonally in half to enclose filling and form triangles. Moisten edges with water; press to seal; press edges with tines of fork.

Heat oven to 400 degrees F.; brush tops of turnovers with egg; pierce tops with fork.

Bake on ungreased baking sheets until lightly browned, about 20 minutes.

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

Serving Suggestions
These flaky turnovers are bite-sized but deliver big flavors. For convenience, make ahead and freeze to reheat when company visits.

    Nutrition Facts
    Calories 97 calories; Protein 3 grams; Fat 5 grams; Sodium 130 milligrams; Cholesterol 10 milligrams; Saturated Fat 1 grams; Carbohydrates 10 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.   For more information about The Other White Meat, visit


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