Recipe from Baked From the Heart, by Stephanie Greenleigh, Kathryn Kleinman, and Jennifer Barry
1 c. unsalted butter, chilled and cut into 1" pieces
2 c. flour
1/4 t. salt
1/2 c. ice water
6 Granny Smith or pippin apples
3 T. sugar (more if you want filling sweet)
2 T. unsalted butter
1 T. Calvados or applejack
1 c. blueberries, rinsed and drained
1 large egg, room temp, slightly beaten
1 T. milk
1/4 c. apple jelly, stirred (I omitted this)
In food processor with the metal blade, pulse butter, flour and salt until pea-sized pieces form. Slowly pour water through feed tube, and pulse until dough comes together to form a loose ball. Flatten ball into a disk, and chill about an hour.
Meanwhile, make filling. Peel, core and coarsley chop apples. Cook apples, sugar and butter in a saucepan over low heat until just tender, about 12-15 min. Remove from heat and cool mixture. Stir in blueberries and Calvados and set aside.
Line a baking sheet with parchment paper. On a lightly floured surface, roll dough to a 1/8 " thickness. Cut 8 six inch circles, and transfer them to the baking sheet. Spoon 1/3 cup filling into center of each round of dough.
Fold the rounds in half, and gently press edges together. Mix together egg and milk, and brush tops of turnovers. Chill 10 minutes. Heat oven to 400.
Bake turnovers 10 minutes. Reduce heat to 350, and continue to bake turnovers until lightly browned, 20-30 minutes more. Remove turnovers from oven and brush with apple jelly. Transfer to a wire rack and let them cool slightly. Makes 8-9 turnovers.