Give these turnovers a festive look by pleating the edges and baking them upright. The folding technique is the same as for a Chinese potsticker, which these resemble.
PASTRY 2 cups all-purpose flour 1/4 teaspoon salt 1/4 cup shortening 1/4 cup cold butter 1 egg yolk 1/3 cup cold water
FILLING AND SAUCE 6 ounces bulk sweet Italian sausage or sausage links (casings removed) 1/4 cup finely chopped onion 3 ounces mozzarella cheese, shredded (3/4 cup) 2 tablespoons grated Parmesan cheese Bottled or homemade spaghetti sauce
For pastry, in a medium mixing bowl combine flour and salt. Cut in shortening and butter till mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water; add to flour mixture. Stir till moistened. Form dough into a ball; divide dough in half. Wrap each half of dough in plastic wrap; chill in the freezer for 20 minutes. Meanwhile, for filling, cook sausage and onion till sausage is brown and onion is tender. Drain well; cool completely. Stir in mozzarella cheese and Parmesan. On a lightly floured surface, roll each half of dough to slightly less than 1/8 inch thickness. Cut dough into rounds with a floured 4-inch round cutter. Spoon about 1 rounded teaspoon of the filling onto the center of each circle. Brush edge with water. Fold dough over filling; pinch edges to pleat. Repeat with remaining dough and filling. Cut several small slits near edge of each turnover. Set folded edge upright; press down gently to slightly flatten the bottoms. Place on a large ungreased baking sheet. Bake in a preheated 375° oven for 15-20 minutes, or till golden. For sauce, warm spaghetti sauce and serve in a bowl alongside for dipping.
