Mincemeat Turnovers - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup butter, chilled
8 tablespoons vegetable shortening
1 cup buttermilk
1 cup mincemeat
1/4 cup powdered sugar (optional)

Preparation

Combine flour, granulated sugar and salt in large bowl; set aside.
Cut butter into 1-inch chunks.
Add butter and shortening to flour mixture.
Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
Drizzle buttermilk over top; toss just until mixture comes together to form ball.
Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
Knead about 8 times.
Divide dough in half; press each half into 1/2-inch-thick disc.
Wrap in plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350\u00b0F.
Lightly grease cookie sheets; set aside.
Let dough rest at room temperature 10 minutes.
Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
Cut into 24 (3-inch) squares.
Place heaping 1/2 teaspoon mincemeat in center of each square.
Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
Place 2 inches apart on prepared cookie sheets.
Repeat with remaining dough.
Bake 20 minutes or until lightly browned.
Remove cookies or wire racks; cool completely.
Sprinkle pastries lightly with powdered sugar, if desired.