8 oz (227 g) ground veal
1 egg
3 tbsp (45 mL) chopped fresh chives or green onions
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground nutmeg
1/3 cup (125 mL) whipped cream
Butter Pastry:
3 cups (750 mL) all purpose flour
3/4 tsp (5 mL) salt
1 1/4 cups (300 mL) butter, cubed
1/2 cup (125 mL) cold water
Topping:
1 egg, beaten
Instructions:
Butter Pastry: In a bowl, stir together flour and salt. Add butter and using pastry blender or your fingers cut butter into pastry until it resembles oatmeal size pieces. Drizzle in water and bring dough together into a ball. Cut into 2 and flatten each slightly; wrap in plastic wrap and refrigerate for about 30 minutes.
Meanwhile, in a bowl, stir together veal, egg, chives, salt, pepper and nutmeg. Fold in whipped cream and set aside.
Preheat oven to 400 F (200 C).
Roll out dough half at a time on floured work surface to about 1/4 inch (5 mm) thick. Cut out 3-inch (7.5 cm) circles. Gather scraps and reroll to cut out more circles; set aside.
Place 1 heaping tbsp (15 mL) of the filling onto each circle. Brush edge with water and seal with another circle; pressing around edge to seal. Make a little cut in the top of the pastry and place on parchment paper lined baking sheet.
Topping: Brush tops of turnovers with egg wash and bake for about 15 minutes or until golden. Repeat with remaining pastry and filling.
Freezer Option: Freeze turnovers for up to 2 weeks. Thaw in refrigerator and warm gently in 350 F (180 C) oven for about 5 minutes.
