Apple Turnovers in a Cheesy Crust recipe

1/2 cup shortening
4 cups (1 pound) freshly grated sharp cheddar, cheese
3 cups all-purpose flour
1 teaspoon salt
7 to 8 tablespoons ice water
6 large tart cooking apples, chopped
Juice of 1 lemon
1 cup light brown sugar, packed
Pinch of salt

Put shortening in a food processor. Add the freshly grated cheese. Don't use pre-grated cheese because it is too dry and will affect the outcome of your pastry. Process the mixture until well blended. Chill 45 minutes.

Sift flour and salt into a large mixing bowl. Cut in the cheese mixture with a pastry blender or 2 knives until it is evenly in rice-size pieces. Sprinkle 1 tablespoon of water at a time over the mixture and toss with a fork. When all is moistened and forms a ball, wrap it in wax paper and chill for 20 minutes.

During the chilling stages of dough making, prepare the filling. Place apples, lemon juice, sugar, and salt in a saucepan and turn on high. As soon as steam begins to form, turn to simmer and cook until apples are tender, stirring occasionally. Remove from heat and let cool slightly.

To make the turnovers, Heat oven to 400 degrees F.

Cut the dough in half and return half to the fridge. Working with half the dough, roll out very thin, about 1/8 inch. Cut circles 4 to 6 inches in diameter, depending on the size you want. Spoon some filling on one half of each circle. Dampen the edges of the circle with a little water. Fold over and press edges together well with a fork. Place on a baking sheet.

Bake at 400 degrees F until golden brown, about 20 to 25 minutes. Repeat with remaining dough and filling.

Makes about 10 to 12 depending on size.

NOTE: If desired, you may cut the pastry in squares instead of circles.