VEAL AND CHIVE FELURON
Yields about 24 appetizer size turnovers
Preparation time: 20 minutes, baking 20 minutes
Refrigeration: pastry - 1 1/2 hours, filling - 1 hour
2 1/2 cups flour
12 tablespoons butter
1/2 cup ice water
1/2 teaspoon salt
10 ounces ground veal, shoulder
2 teaspoons salt
freshly ground pepper
1/8 teaspoon nutmeg
2 eggs, whole
1 egg, separated
3/4 cup heavy cream
2 tablespoons chopped chives
Prepare flaky pastry and chill for about 1 1/2 hours.
Place the ground veal in a bowl. Add the seasonings and beat in the whole eggs. Beat the extra egg white until stiff and fold into the veal. Refrigerate mixture for 1 hour.
Set oven at 425 F.
Beat the cream until stiff and fold into veal. Add the chives.
Roll out 1/3 of the pastry to 1/4-inch thickness and cut into 3-inch circles. Roll out the remaining pastry and cut into 4-inch circles.
Put a tablespoon of the filling onto each small circle. Moisten the edges of the circles with water, cover with the larger circles and seal. Slit tops of turnovers, then transfer to a buttered baking sheet. Beat the remaining egg yolk with a little water and brush onto the pastry. Bake for 20 minutes. Serve hot.