Cherry Turnovers

• Ingredients 
• Standard Pie Pastry
• 2 cups all purpose Flour
• 1 teaspoon Salt
• 2/3 cup chilled Shortening 
• Very Cold Water 6 tablespoons
• Filling
• • 3/4 cup home cooked or canned Sour cherries , with Juices  drained and reserved.
  • 1/2 cup white Sugar
  • 1-1/2 tablespoons Cornstarch 
  • 1/2 cup Cherry juice 

• Directions 

  • • With pastry blender, break and cut half of the shortening into flour and added salt until mixture resembles corn meal, then add remaining shortening and continue blending until mixture resembles the size of small peas.
    • This creates a tender yet flaky crust - a big secret here folks....
    • Most recipes have you add the shortening all at once....
    • Sprinkle tablespoons at a time of the chilled water into the pastry dough, using the pastry blender until mixture is combined.
    • Wrap up pastry dough into wax paper and place into fridge to chill for at least one (1) hour.
    • While the pastry is chilling, prepare your homemade filling so that it is also ready.
    • Once pastry dough is thoroughly chilled, roll out onto lightly floured surface, and roll till 1/8 thick.
    • Cut out squares or circles to create your turnovers.
    • Place on cookie sheets, add 1/4-1/3 cup of filling to each turnover.
    • Before folding over turn over to close over filling, add a little of water to fingers and wipe edges to help seal turnovers. Then fold over pastry.
    • Using fork, press edges closed.
    • Do an egg wash over turnovers for a shiny look - beat one egg yolk and add 1 tablespoon water, then brush egg yolk over raw pastry turnovers.
    • Create several slits with a knife into the tops of the turnovers to allow the steam to be released during the baking stage.
    • Sprinkle with coarse sugar and place into freezer to chill until ready to bake.
    • Use a preheated oven at 425 degrees and allow turnovers to bake on the middle rack for 15 to 20 minutes.
    • • Directions for Homemade Cherry Filling for Turnovers:
      • Filling can be used over cheese cakes and as cake fillings for two layered cakes
      • Add sugar and cornstarch to 2 quart pot.
      • Add cherry juice drained from cherries, cook over medium heat until clear and thickened stirring constantly.
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