Mincemeat Turnovers

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup butter, chilled
• 8 tablespoons vegetable shortening
• 1 cup buttermilk
• 1 cup mincemeat
• 1/4 cup powdered sugar (optional)

1. Combine flour, granulated sugar and salt in large bowl; set aside.
2. Cut butter into 1-inch chunks.
3. Add butter and shortening to flour mixture.
4. Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Drizzle buttermilk over top; toss just until mixture comes together to form ball.
6. Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
7. Knead about 8 times.
8. Divide dough in half; press each half into 1/2-inch-thick disc.
9. Wrap in plastic wrap and refrigerate at least 30 minutes.
10. Preheat oven to 350u0b0F.
11. Lightly grease cookie sheets; set aside.
12. Let dough rest at room temperature 10 minutes.
13. Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
14. Cut into 24 (3-inch) squares.
15. Place heaping 1/2 teaspoon mincemeat in center of each square.
16. Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
17. Place 2 inches apart on prepared cookie sheets.
18. Repeat with remaining dough.
19. Bake 20 minutes or until lightly browned.
20. Remove cookies or wire racks; cool completely.
21. Sprinkle pastries lightly with powdered sugar, if desired.

flour, granulated sugar, salt, butter, vegetable shortening, buttermilk, mincemeat, powdered sugar

Taken from www.food.com/recipe/mincemeat-turnovers-78372 (may not work)