Baked Apple Turnovers

I made these turnovers last week as I had a bag of frozen apple slices that wanted using, as well as a puff pastry dough that had been sitting in the fridge a couple days while I decided what to do with it.  These turned out delicious, and well worth keeping the recipe on hand for the next time – and so I share it here!  I found several recipes online, but most call for deep-frying; I don’t do grease.  Baking them is healthier, ecologically as well as medically, and they come out tasting like the apple pie pockets from a well-known fast-food chain restaurant – except I know exactly what goes into these, no chemicals or unpronounceable ingredients involved. They only take about 10 minutes to prepare and would be a great dessert for guests, or a quick toss-together when you’ve got withering apples to use up.

For a real treat, serve these warm with a scoop of vanilla ice cream on the side.  Enjoy!

Apple Turnovers

Baked Apple Turnovers

3-4 apples, peeled, cored and finely diced

4 tablespoons brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 sheet of ready-rolled puff pastry

A bit of milk or cream for brushing

Prepare the apples as instructed; then toss together with the sugar and spices.

Roll out the pastry dough, and score with a knife to cut into 6 squares.

Spoon a bit of the mixture into the centre (off just a bit, as you’ll fold it at the centre), keeping it away from the edges.  Fold over corner-to-corner into a triangle, and press the open edges together with the tines of a fork.  Repeat until all are done, spreading them evenly on a baking tray lined with baking paper.  Brush the tops with a bit of milk or cream (or egg wash).

Bake at 180°C (350°F) for ~30-40 minutes, or until golden brown.

Makes 6 turnovers.

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Savoury Curry Fruit & Vegetable Pie

Recipe No 302 with cream, egg mix & Amaranth toppingThis savoury pie may be a bit counter-intuitive as far as flavour combinations go, with apricots and curry, but the combination is delicious!  If you don’t have puffed Amaranth on hand, you can sprinkle the top with something else, such as breading mixture, or crumbled crackers or even crumbled pretzels.

Here’s an image of puffed Amaranth, with a lentil, for size comparison:

Amaranth, puffed & Lentil for size

puff pastry, enough for 1 regular pie plate
a little oil of choice (e.g. coconut oil)
2 garlic cloves, crushed
1 onion, finely chopped
1 -2 tsp. of curry powder
2 medium sized potatoes, cubed quite small
3 medium carrots, cubed the same
about 10 dried apricots, chopped
1 apple, peeled then finely chopped
¼ C. vegetable or chicken stock
Salt and pepper to taste

3 eggs, whisked
1/2 C. Cream

Amaranth, puffed

In a frying pan, fry the onion & garlic in the oil, then add the curry powder. Add the fruit & vegetables & pour over the wine or stock. Cook for a few minutes until everything is well combined & starting to soften.

Grease your pie plate, and lay the pastry into it, poking it with a fork a few times in the base. Pour in the pan vegetable mixture.

Either in the pan or in a separate container, mix together the eggs and cream; you can spice to taste if you’d like, but none is necessary at this point.

Pour across the pie mixture, and sprinkle puffed Amaranth over the top.

Bake at 200°C (400°F) for 20-30 minutes or until pastry is golden brown.

Go-To Bisquick Apple Pie

Groaning Bisquick Apple PieI made this pie tonight by combining two recipes and tweaking – as one does.  It’s delicious, and I think I can stop looking for a go-to recipe for apple pies!  The crumbly crust of Bisquick contrasts with the creamy smooth filling and texture of the baked apple slices to make it a sensuous experience in the mouth.

Go-To Bisquick Apple Pie

CRUST

2 C. Bisquick Mix

½ C. Softened butter

5-6 Tbs. Hot water

Whisk together with a fork until smooth and a ball is formed.  Pat into a buttered pie dish, smoothing it up the edges.  Bake at 200°C (400°F) for 10-15 minutes, until lightly golden.  Remove from oven and allow to cool while you prepare the filling:

FILLING

400 gr. apple juice

2 Tbs. cornstarch

2 Tbs. butter

1 tsp. ground cinnamon

1 tsp. vanilla extract

6 medium cooking apples (peeled, cored & sliced)

Combine apple juice & cornstarch in a medium saucepan, stirring well. Cook over medium heat until thickened & bubbly. Stir in butter, cinnamon, & vanilla. Add apples; toss well to coat.

Pour into the pie crust, spreading evenly.  Bake at 180°C 35-40 minutes, until crust is golden brown.  Let it rest ~10 minutes; the liquid will firm up.

Add a dollop of whipped cream, and enjoy!

Apple & Date Chicken Curry

This is a lovely dish with vibrant colours and a great combination of sweet and savoury.  You can either make this the traditional way – cooking on the stove, or as I did, in the crockpot / slow cooker; this latter method allows me to throw it together and get on with the appetizer and dessert, then take a break from the kitchen and get to work on my next novel.  The side dish of rice is made just before serving, and the whole meal will be hot and ready by the time the guests arrive.

As a complete menu idea, I served this dish with the following:  As the appetizer, Salted Stuffed Dates with Feta Cheese; as the side dish, smoked (or normal) Basmati rice; for dessert, the Apple Tiramisu.  The latter is a “multi-culti” jump; if you prefer to stay Middle Eastern / Indian, you could perhaps serve it with the Moroccan Pineapple and Banana Pudding or the East African Sweet Potato Pudding, though I tried to stay with the date and apple theme of the meal, so it worked very well together!

Apple & Date Chicken CurryApple & Date Chicken Curry

800g Chicken Meat, diced

3 Apples, peeled, cored & diced

Lemon Juice, to taste

~100 gr. white raisins

~ 200g Dates, pitted & halved

1 bundle Spring Onions, finely chopped

A dash of Garlic Oil

Curry Sauce:

In a bowl, mix together:

½ tsp. Cumin

½ tsp. Turmeric

½ tsp. Paprika

½ tsp. Salt

½ tsp. Ground Pepper

½ tsp. Ground Coriander

¼ tsp. Ground Mace

½ tsp. Ginger, finely diced

2 Cloves Garlic, smashed & finely diced

1 Tbs. Curry Powder

1 can Coconut Milk

1-2 C. Chicken Broth

Stove-Top Method:

Sauté onion, ginger, garlic & spices together.  Add meat, cook until no longer pink; add in apples, cook til almost soft, then throw in the dates.  Pour in the liquids and simmer until warm through. Spice t.t.

Crockpot Method:

Stir all ingredients together thoroughly to combine; make sure that the meat is covered by the liquid (pressed down into the coconut milk & broth).  Cook on Low for 4-6 hours.

Serve with Basmati rice.

Serves 4-6

Apple, Leek & Sweet Potato Casserole with Pretzel Crunch

PretzelsThis is an amazing combination – on the sweet side of savoury, but the thyme and leeks balance it well!  Add a few regular potatoes to expand the recipe if you need to, but try to keep the sweet and savoury balance as you do.  I made this last week as I had a few shrivelled apples to use up, and a ton of pretzels left over from the holidays.  My husband says it’s his new favourite, though that usually tends to last only until I concoct something new…

Apple, Leek & Sweet Potato Casserole with Pretzel Crunch

2 large leeks, washed and thinly sliced
2 Tbs. chopped fresh thyme, or 2 tsp. dried
salt and pepper to taste
A grating of fresh nutmeg, or a dash or two of pre-ground
1 lg. sweet potato, peeled and thinly sliced
1-2 apples, peeled, cored and cut into bite-sized chunks

Sauce:

2 C. grated cheddar cheese
1 ¼ C. heavy cream
3-4 eggs, whipped

2-3 handfuls of pretzels, blended to a coarse crumble (chunks of pretzels remaining are good!)

Combine the prepared vegetables, apples and spices in a bowl and toss with a splash of your favourite oil.  Pour the mixture in a buttered baking dish.  Mix together the grated cheese, cream and eggs and pour over the vegetables.  At this point, you can chill it until you’re ready to pop it in the oven.  When ready to bake, pre-heat the oven as you sprinkle on the pretzel crumble and bake uncovered at 190°C (375°F) ~ about 45 minutes, until bubbling & golden brown.