A spontaneous recipe I created. The turnovers are tender, savory, but still maintain distinct apple and onion flavors.
- Make your pie crust so that the dough will be more mealy than usual (simply cut in the shortening into the flour more finely than you would for a flaky crust). Roll it out in a roughly rectangular shape and cut into about 3" by 3" squares.
- Saute the onion, celery, and butter in a small skillet until the onion starts to brown and caramelize.
- Add in the white wine, apples (peeled and chopped), rosemary, and pinch of sea salt. Cook on med-low heat until the wine reduces some, but not so long that the apples are mush.
- Place a spoonful of filling into each pastry square and fold into a triangle. Moisten the edges of the pastry with water before closing and crimp the edges firmly.
- Heat enough about 1" of oil in a skillet. Lay the turnovers in the oil carefully, let the bottom get nice and brown, flip, and repeat.
- Once done, take the turnovers out of the hot oil and let them drain and cool on a wire rack with a plate or some paper towel underneath. Eat warm.