Chocolate Turnovers

• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 5 tablespoons vegetable shortening, cut up
• 4 tablespoons cold butter, cut up (no substitutes)
• 3 -4 tablespoons ice water
• 1 large egg yolk
• 2 ounces bittersweet chocolate or 2 ounces semisweet chocolate, finely chopped
• 2 ounces premium white baking chocolate, finely chopped
• 4 teaspoons sugar, divided

1. Pulse flour, sugar, and salt in food processor. Add shortening and butter; pulse until mixture resembles coarse crumbs.
2. Add water through feed tube, 1 tablespoon at a time, pulsing until mixture begins to hold together but still is crumbly. Shape pastry into a ball and flatten into a thick disk. Wrap and freeze 15 minutes. Meanwhile, arrange oven rack in lower third of oven. Heat oven to 425 degrees F.
3. Line a cookie sheet with parchment paper. Beat yolk and 1 tablespoon water in cup, and set aside.
4. Divide pastry into 4 equal pieces. Working with 1 piece at a time (refrigerate remaining 3 pieces) on a lightly floured surface, roll pastry into a 6-inch circle. Sprinkle 1 heaping tablespoon each dark and white chocolate in center of circle, leaving a 1-inch border. Brush border with egg and fold pastry in half. Seal edges with fingertips, then
5. trim with fluted pastry wheel. Transfer turnover with a spatula to cookie sheet, and brush top with egg mixture, then sprinkle with 1 teaspoon sugar. Refrigerate and repeat.
6. Bake turnovers until golden brown, 16 to 20 minutes. Serve
7. immediately, while warm.

flour, sugar, salt, vegetable shortening, cold butter, egg yolk, bittersweet chocolate, white baking chocolate, sugar

Taken from www.food.com/recipe/chocolate-turnovers-114849 (may not work)