Apple Turnovers

Ingredients

• one teaspoonful of moist sugar
• a little dripping

Method

1. 1

   Roll out the paste to about a quarter of an inch thick, cut into rounds, place an apple on one half, sprinkle with moist sugar, wet the edges, fold over, and press edges together.

2. 2

   Grease a tin, place turnovers on it, and bake in the oven at 220°C for a quarter of an hour.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 111. The excerpt below is the record exactly as published.

one teaspoonful of moist sugar. 2-88 National Training School for Cookery. 9. We wet the edges of the paste, fold the paste over the apple, pressing the edges together with our thumb. N.B. — We must be careful to join the paste together on all sides, or the juice of the apple will run out whilst it is cooking. 10. We grease a tin with a little dripping, and place the turnovers on it. 11. We put the tin into the oven (the thermometer at the oven door should rise to 2200) to bake for a quarter of an hour. 12. For serving we place the turnovers on a hot dish. For Baked Apple Dumplings. 1. We divide the paste into three portions. 2. We take three apples, peel them, and cut out the core from the centre. N.B. — We must not cut the apples in pieces. 3. We fill the centre of the apples with moist sugar. 4. We press each apple into the centre of each portion of paste, and gradually work the paste over the apple, until the apple is entirely covered in. N.B. — We must be very careful to join the paste together as neatly as pos- sible, so as not to show the join ; and there must be no cracks in the paste. 5. We grease a tin, as described above, place the dumplings on it, and put it in the oven to bake for a quarter of an hour. 6. For serving we take the dumplings off the tin, and put them on a hot dish. 1. If the paste is for a Fruit Pie, we roll it out to the shape of the pie dish, only a little larger, and to the thick- ness of about a quarter of an inch. 2. We arrange the fruit in the pie dish, heaped up in the centre. 3. We sprinkle a tablespoonful of moist sugar over the fruit, or more or less according to the fruit used. 4. We take a paste brush and wet the edge of the dish with water, or a little white of egg. Lessons on Making Pastry. — Short Cries t. 289 6. We cut a strip of the paste the width of the edge of the e dish, and place it round the edge of the dish. 6. We take the paste brush again and wet the edge of the xste with water or white of egg. 7. We take the remaining paste and lay it over the pie ish, pressing it down with our thumb all round the edge. 8. We must be very careful not to break the paste. 9. We take a knife and trim off all the rough edges of the aste round the edge of the dish, 10. We take a knife, and with the back of the blade we Inake little notches in the edge of the paste, pressing the paste irmly with our thumb to keep it in its proper place. 11. We make a little hole in the paste of the tart, to let (out the steam. 12. We take the paste brush and wet the tart all over j with water. 13. We sprinkle some pounded loaf sugar over the tart, | this is to glaze it. 14. We now put the tart into a hot oven (the thermo- meter at the oven door should rise to 2400) for half an hour, or three quarters of an hour, according to the size of the tart. We must watch it occasionally and turn it, to prevent its burning ; it should become a pale brown. It is then ready for serving, either hot or cold according to taste. N.B. — If a better crust is required for apple turnovers

Cook this with the app: pantry check, scaling, and the assistant.