Recipe for quick and easy apple walnut turnovers
What if you make a recipe, and after you make it you figure out exactly what you'd change, but you've used up all of the key ingredient and can't find it in the markets within 15 miles of your house, and with gas at close to $4.00 a gallon, you have to admit defeat? That's what happened with these quick and easy apple walnut turnovers, made with store-bought discos. They're delicious, just as you see them, but one thing will make them 100 percent better: chopping the filling a bit in a food processor before you stuff the dough. If you do that, you'll be able to get more filling into your discos, and, after all, turnovers are all about the filling. I wanted to make them again, to prove it to you, but Rhode Island's markets let me down. So, when you see discos in your supermarket (you'll find them in the Goya frozen foods section), be sure to stock up. I'll do that next time.
Apple walnut turnovers
Makes 10. If you cannot find discos, cut out rounds of store-bought puff pastry.
2 apples, finely chopped
1-1/2 Tbsp brown sugar
1/2 tsp cinnamon
Pinch of nutmeg
2 Tbsp finely chopped walnuts
Pinch of kosher salt
1 tsp cornstarch or arrowroot
1 large egg
1 package discos, defrosted according to package directions
Preheat oven to 400°F. Set out a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper.
In a food processor, combine chopped apples, brown sugar, cinnamon, nutmeg, walnuts, salt, and cornstarch. Pulse several times, until the mixture resembles a very coarse meal.
In a small bowl, make an egg wash by scrambling the egg with 1 teaspoon of water.
Fill another small bowl with plain water.
On the countertop, set out one disco. Place one heaping tablespoon of filling in the center. Using a pastry brush or your fingertip, paint the edge of the disco with water all the way around. Fold the disco in half, bringing the edges together to seal them in a half-moon shape. Crimp the edge with a fork to ensure a good seal.
Place the disco on the baking sheet, and repeat until all of the discos are filled. Paint each with the egg wash.
Bake at 400°F for 14 minutes, until the discos are nicely browned. Serve hot or at room temperature.
More recipes in The Perfect Pantry:
Apple spice cake
Cheese and red pepper empanaditas
Turkey or chicken picadillo empanadas
Shrimp and black bean empanadas
Old-fashioned apple pie
Other recipes that use these pantry ingredients:
Grilled apple turnovers, from Panini Happy
Apple walnut gorgonzola turnovers, from Simply Recipes
Chicken and bacon empanadas, from The Gourmet Foodie Blog
Mendoza-style empanadas, from The Cooking Adventures of Chef Paz
Candy apple pie, from Ezra Pound Cake