1 ¼ cup flour
1 tsp sugar
½ tsp salt
¼ cup chilled vegetable shortening
¼ cup chilled unsalted butter
3-6 Tbls. ice water
½ cup CHILI JAM
½ cup shredded mild cheddar or hoop cheese
- To make the pastry, in a bowl, stir together the flour, sugar, and salt. Using a pastry blender or fork, cut in the shortening until the mixture resemble cornmeal. Cut in the butter until pea-sized balls form. Add the ice water 1 Tbls at a time, tossing the mixture with a fork until it is moist and holds together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30-60 minutes before rolling out.
- Lightly butter a baking sheet. on a lightly floured work surface, roll out the dough into a 12” round. Using a 2” round fluted cookie cutter, cut out as many rounds as possible. Place 1 tsp of CHILI JAM and 1 tsp of cheese in the center of each round. Fold the round in half, enclosing the jam and cheese completely, and seal the edge with the tines of a fork that have been dipped in water.
- Place the turnovers on the prepared baking sheet and refrigerate. Gather together the dough scraps, reroll, and cut out as many additional rounds as possible. Repeat the filling and folding, place on the baking sheet, and refrigerate all the turnovers for 1 hour.
- Pre heat the oven to 425 degrees. Brush each turnover with a mixture of 1 egg beaten with 1 Tbls water. Bake the turnovers until gold brown, 22-25 minutes.
Transfer the turnovers to a rack to cool. Serve warm or at room temperature.