Cheddar Cheese Turnovers Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs), sliced | |
| Ice water | 4 Tablespoon | |
| Apricot or strawberry preserves | ||
Directions
Combine the flour and cheese in a bowl.
Cut in the margarine until crumbly.
Add the water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Preheat the oven to 425 degrees.
Roll the dough about 1/4 inch thick on a floured pastry cloth.
Cut with a 3 inch biscuit cutter.
Place 1/4 teaspoon preserves in the center of each circle.
Fold over and seal edge with a fork.
Bake for 8 to 10 minutes or until golden
Cut in the margarine until crumbly.
Add the water 1 tablespoon at a time, mixing with a fork until the mixture forms a ball.
Chill, wrapped in plastic wrap, for 30 minutes or longer.
Preheat the oven to 425 degrees.
Roll the dough about 1/4 inch thick on a floured pastry cloth.
Cut with a 3 inch biscuit cutter.
Place 1/4 teaspoon preserves in the center of each circle.
Fold over and seal edge with a fork.
Bake for 8 to 10 minutes or until golden
Chef
