Pork and Apple Turnovers

These pork and apple turnovers can be used as a main dish or as an appetizer.

* Makes 32 turnovers
* Preheat oven to 400 degrees

1/2 pound lean ground pork
1 tbsp vegetable oil
1 medium onion - diced
3 garlic cloves - minced
3 tbsp of fresh cilantro or 2 tsp of ground coriander
2 tsp chili powder
1 tsp ground cumin
1/4 tsp ground tumeric
1 large Granny Smith apple, cored and finely diced
1/2 c of water
1 box off frozen puff pastry
1 egg, beaten

Directions:

Heat oil in a skillet over medium heat and saute pork, onion, garlic, coriander/cilantro, chili powder, ginger, cumin and tumeric.
Cook the mixture until the pork is cooked and the onions are translucent - about 6-8 minutes.
Stir in the aple, water and salt and reduce heat.
Continue to simmer until the apple is soft - about 20 minutes.
Thaw puff pastry.
Working with one piece of puff pastry at a time, cut the puff pastry into 3-inch squares.
Place a tablespoon of the pork and apple mixture into the center of each square. Fold squares diagonally in half to enclose filling and forming a triangle. Press the seals with a fork. Brush the tops of the turnovers with the beaten egg and pierce the tops of the turnovers with a fork.
Bake on an ungreased baking sheet until the turnovers are lightly browned - about 20 minutes.

* Pork and apple turnovers can be made in advance and stored in air tight containers.
* To reheat, bake the turnovers on an ungreased baking sheet, uncovered, for 10-15 minutes in a 350 degree oven.