Blueberry and Mascarpone Turnovers

• 1/2 cup mascarpone cheese, at room temperature
• 2 tablespoons sugar, plus extra for sprinkling
• 1/2 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/3 cup fresh or frozen and thawed blueberries
• 2 (9-inch) refrigerated pie crusts
• 1 egg, beaten
• Vegetable oil, for frying

1. Special equipment: a 3 1/2-inch round cookie cutter
2. Line a baking sheet with parchment paper.
3. Set aside.
4. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth.
5. Stir in the blueberries.
6. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles.
7. Place the dough on the prepared baking sheet.
8. Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
9. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough.
10. Fold the dough in half to enclose the filling and pinch the edges to seal.
11. Using the tines of a fork, gently crimp the sealed edges.
12. Refrigerate for 10 minutes.
13. While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
14. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
15. Fry the turnovers for 1 to 1 1/2 minutes until golden.
16. Drain on paper towels and sprinkle with sugar while still hot.
17. Cool for at least 10 minutes before serving.

mascarpone cheese, sugar, cornstarch, lemon juice, lemon zest, blueberries, egg, vegetable oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-and-mascarpone-turnovers-recipe.html (may not work)