Mario Batali's Poison Apple Turnovers
- For the Dough:
- 1 1/2 cups All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 10 tablespoons cold Lard
- 2 to 3 tablespoons Ice Water
For the Filling:
- 2 tablespoons Butter
- 3 Honey Crisp Apples (peeled; cored and cut into thin small pieces)
- 1/2 cup Brown Sugar
- 3/4 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- zest from 2 Lemons
- 2 tablespoons Cornstarch
- 2 tablespoons Orange Juice
For the Egg Wash:
- 1 Egg Yolk
- 1 tablespoon Water
For the Optional Glaze:
- 1/2 cup Confectioner’s Sugar
- 1/2 tablespoon Milk
- 1/2 tablespoon Vanilla
- For the Dough: Combine the flour, sugar, and salt into a large bowl. Add the butter and lard, ensuring each is sufficiently chilled. Combine the butter and shortening with the dry ingredients using your fingers until the mixture blends into pea-size pieces (smaller crumbs will still remain as well). Mix in the ice water, one tablespoon at a time, only until the dough comes together. You may not need all 3 tablespoons of water and be careful not to over-mix the dough.
- When the dough is mixed and smooth, form it into a ball and wrap it in plastic wrap. Refrigerate the dough for no less than 30 minutes.
- When the dough is chilled, use a rolling pin to roll it into a 1/8-inch thick circle. Cut the dough into 8 6-inch rounds using a knife or a properly sized bowl. Place the rounds onto wax paper and put back into the refrigerator to re-chill.
- For the Filling: Melt the butter in a large sauté pan over medium heat. When the butter is melted, place the sliced apples into the pan and cook for 2 minutes. Add the brown sugar, cinnamon, nutmeg, and lemon zest and cook for an additional 2 minutes.
- Make a slurry by combining the orange juice with the cornstarch in a small cup and mix thoroughly. Add the slurry to the apple mixture and cook for 2 minutes. Remove the mixture from the heat and allow to cool.
- To make the turnovers, remove the dough rounds from the refrigerator. Spoon the apples along with a small amount of the filling liquid onto one-half of each round. After placing the filling, fold the other half of the dough over the filling-covered half and pinch the edges together until they are firmly formed. Using a knife, make a small slit in the top of each turnover.
- Whisk the egg yolk and water together and brush each turnover with the egg wash. Place the turnovers onto a cookie sheet and put them in the refrigerator to cool while the oven is preheating to 400 degrees F.
- Bake the turnovers on the center oven rack for 25 minutes, or until golden brown. Check the turnovers frequently to avoid overcooking.
- For the Optional Glaze: If you prefer glazed turnovers, prepare the glazing ingredients by mixing together the confectioner’s sugar, milk and vanilla. Mix until smooth and drizzle over the cooked and cooled turnovers.