Sesame Cheddar Turnovers
Yield: 3 1/2 - 4 dozen turnovers
Cook Time: 15-20 minutes
Tips: May be made in advance, frozen, then reheated when ready to serve.
In a large mixing bowl, combine Dough ingredients and mix with a pastry blender or other utensils, food processor, electric mixer until mixture resembles coarse crumbs. Gather mixture and form into a ball. Wrap ball with plastic wrap and chill in the refrigerator for about 1/2 hour (may be stored overnight and baked the following day - simply allow dough to soften enough to roll out).

In a medium mixing bowl, combine Filling ingredients. Combine thoroughly and chill until ready to use.

After dough has chilled, preheat oven to 400° F.

On a lightly floured surface, roll out chilled dough to a scant 1/8-inch thick. (Tip: Periodically lightly flour work surface and rolling pin to prevent sticking.) When ready to cut circles, lift dough one last time and rest back down on work surface to ensure dough isn't being stretched (this will prevent circles from shrinking after they've been cut.)

Using a 2 3/4-inch biscuit cutter or other cutting tool with a similar shape and size, cut circles out of dough and set on a tray or other work area. Form leftover dough scraps into another ball, re-roll and cut again; repeating process until all dough has been used.

Place a level teaspoon of filling in center of each circle, then fold in half and seal edges with tines of a fork. (Tip: Dip fork tines in flour periodically to prevent sticking.)

Pour about 2 tablespoons of sesame seeds onto a small plate and place near work area. Gently brush tops of sealed pastries with egg and water mixture, then place egg-coated sides in sesame seeds to coat. (Tip: Gently shake plate of sesame seeds to make sesame seeds spread out evenly on the plate.)

Bake on ungreased cookie or baking sheets for 15-20 minutes or until golden brown. Serve immediately or freeze for later use, then reheat in a 325° F oven for about 15 minutes.