I usually make these for appetizers at Christmas get-togethers. They always disappear quickly but they are a little fussy to make. As I transfer this into Big Oven, it occurs to me that they would be easier and probably just as good if they were made in mini tart pans instead of as turnovers, ie. cut a circle out of the dough, then press it into a cup on a tart pan, then fill with the filling, kind of like a mini quiche. I plan to try that next time.