Pear Mincemeat Turnovers

Cooking Light
These pastries are small enough for the buffet table. You can prepare the filling up to 8 hours ahead, then store covered in the refrigerator.
12 servings (serving size: 1 turnover)


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3/4 cup bottled mincemeat
1/2 cup coarsely chopped peeled ripe pear
1 1/2 teaspoons pear nectar or apple juice
1/4 teaspoon grated lemon rind
1/2 teaspoon lemon juice
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Remaining ingredients:
2 tablespoons 1% low-fat milk, divided
1 tablespoon granulated sugar


To prepare filling, combine first 5 ingredients; set aside.

To prepare pastry, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until moist. Gently press mixture into a 4-inch circle.

Place dough on 2 sheets of slightly overlapping plastic wrap on a slightly damp surface. Cover dough with 2 additional sheets of plastic wrap. Roll dough, still covered, into a 16 x 12-inch rectangle. Slide dough onto a baking sheet; place in freezer 10 minutes or until the plastic wrap can be easily removed. (Keep chilled until ready to use.)

Preheat oven to 400°.

Remove top sheets of plastic wrap. Place dough, plastic wrap side up, on a flat surface. Remove remaining sheets of plastic wrap. Cut pastry into 12 (4-inch) squares. Place about 1 tablespoon filling into center of each square. Moisten the edges of squares with 1 tablespoon milk; bring 2 opposite corners together. Press edges together with a fork to seal, forming a triangle. Place triangles on a large baking sheet. Brush tops with 1 tablespoon milk; sprinkle evenly with granulated sugar. Bake at 400° for 18 minutes or until golden. Serve warm or at room temperature.

Created date

October 2003

Nutritional Information

Calories 211
Caloriesfromfat 38 %
Fat 8.8 g
Satfat 2.2 g
Monofat 3.8 g
Polyfat 2.3 g
Protein 2.4 g
Carbohydrate 30.2 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 155 mg
Calcium 7 mg