Chocolate Turnovers

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

Ingredients

• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 5 tablespoons vegetable shortening, cut up
• 4 tablespoons cold butter, cut up (no substitutes)
• 3 -4 tablespoons ice water
• 1 large egg yolk
• 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped
• 2 ounces premium baking chocolate, finely chopped
• 4 teaspoons sugar, divided

Recipe

• 1 pulse flour, sugar, and salt in food processor. add shortening and butter; pulse until mixture resembles coarse crumbs.
• 2 add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. shape pastry into a ball and flatten into a thick disk. wrap and freeze 15 minutes. meanwhile, arrange oven rack in lower third of oven. heat oven to 425 degrees f.
• 3 line a cookie sheet with parchment paper. beat yolk and 1 tablespoon water in cup, and set aside.
• 4 divide pastry into 4 equal pieces. working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. sprinkle 1 heaping tablespoon each dark and chocolate in center of circle, leaving a 1-inch border. brush border with egg and fold pastry in half. seal edges with fingertips, then
• 5 trim with fluted pastry wheel. transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. refrigerate and repeat.
• 6 bake turnovers until golden brown, 16 to 20 minutes. serve
• 7 immediately, while warm.