Paleo Blueberry Turnovers
We love these with blueberries!
Ingredients
Shell
- 1¾ cup tapioca flour
- ½ teaspoon sea salt
- ¾ cup organic palm shortening
- ½ cup ice water
Filling
- 1½ cups cherries or blueberries, pitted and quartered
- 1 tablespoon arrowroot starch/flour
- 3 teaspoons lemon juice
Instructions
Shell
- Combine tapioca starch, and sea salt in a food processor. Just a few pulses to combine.
- Cut up palm shortening into small pieces (about a teaspoon each) and add to food processor with the flour.
- Plus mix a few times, 1-second a time, until it is a mix of crumbled flour.
- Transfer mix into a large bowl.
- Added half the ice water and mix until just combined. Add in remaining water 1 tablespoon at a time until it can be clumped by your hand.
- Transfer mix onto a clean work surface such as a granite counter or parchment paper lined counter top. Your mix should look crumbly.
- Slowly, one bit of a time, use the bottom of your palm to push and drag out the dough in quick movements. This will help it slowly come together. Do this all the way through twice
- Once you have made it through the dough, gather it and mold it into a small loaf.
- Wrap in plastic and place in the fridge for 45 mins.
- Place dough on a parchment paper lightly dusted with cassava flour.
- Roll out into a rectangle. The dough should be about a ¼ thick.
- Fold the dough lengthwise into thirds, then following the narrow edge, roll the dough into a circle. It will fall apart a bit, just mold it into place.
- Press down the dough into a rectangle and then repeat the process from step 11 once more.
- After you coil the dough once more, press it down into another loaf.
- Wrap in plastic and place in fridge while you prepare the filling. You can make the dough about to a day ahead or you can freeze the dough for later use.
Filling- In a small bowl, mix cherries, arrowroot starch, lemon juice, and lemon zest until well combined.
Turnovers- Preheat oven to 400 degrees.
- Pull out dough from fridge and roll it out until it is around 1/8 inch in thickness.
- Cut out circles. I used my Pyrex 2-Cup Round Dish, which is about 4½ inches in diameter to cut out my circles.
- Pull and roll out dough as needed to get circles. Using my dish, I got 8-10 circles.
- Place circles on a parchment paper lined baking dish.
- Carefully spoon filling into the center of each circle, you will use about a tablespoon or so in each.
- Lightly wet the edges of the dough and fold over to crease the middle edge. It will come a part a little on top but that's ok. If it doesn't use a knife to make a few slits on top. You can crimp the edge with a fork if you like, but I personally liked the open look.
- Place in oven for 25-30 mins, or until the edges start to brown and the filling starts to pour out.
- Cool turnovers on a baking rack.
- Once cool enough to eat, enjoy on their own, dust with powdered sugar, or drizzle with a little icing.
- In a small bowl, mix cherries, arrowroot starch, lemon juice, and lemon zest until well combined.