Blueberry Turnovers Recipe
Ingredients
| Vegetable shortening pastry for 2 crust pie | ||
| Frozen blueberries | 1 Cup (16 tbs), drained | |
| Sugar | 1/3 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
Directions
Roll pastry to 1/8 inch thickness; cut in eight 5 inch squares.
Combine blueberries, sugar, flour, lemon juice, and salt; place a heaping tablespoon on each square.
Fold pastry in half diagonally; seal edges with fork.
Cut slits for escape of steam.
Place turnovers on baking sheet; bake at 400° for 20 to 30 minutes.
Frost with Confectioners Sugar Glaze.
Combine blueberries, sugar, flour, lemon juice, and salt; place a heaping tablespoon on each square.
Fold pastry in half diagonally; seal edges with fork.
Cut slits for escape of steam.
Place turnovers on baking sheet; bake at 400° for 20 to 30 minutes.
Frost with Confectioners Sugar Glaze.
Chef
