Strawberry-Rhubarb Turnovers

Makes 8

  1. 1-1/2 cup flour
  2. 1tsp salt
  3. 5tb sugar
  4. 9tb butter
  5. Ice water
  6. 2 cups strawberries
  7. 2 cups rhubarb
  8. 4tb brown sugar
  9. 2tb minute tapioca
  10. 1tsp lemon zest
  11. 2tb lemon juice
  12. 1 egg
  • Mix 1-2 with 1tb sugar and 8tb butter and blend until butter pieces are pea-sized. Add water 1tb at a time until dough just holds itself together.
  • Roll out 8 6in circles between sheets of plastic. Wrap and refrigerate for at least 1 hour.
  • Simmer 6-11 with remaining sugar and butter 5-10 minutes until thickened. Let cool.
  • Place filling in center of circles, fold over and seal. Refrigerate for 30 minutes.
  • Brush turnovers with egg, cut vents and bake at 375 degrees for 30 minutes. Best if eaten the same day.
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