Apple and Onion Whole Wheat Turnovers

Apple and Onion Whole Wheat Turnovers

Makes 4 turnovers

• Four small balls of dough (I just used my frozen pizza dough for this. The recipe is here. It makes a large ball of dough which I separated into eight portions and froze a few weeks ago. For this recipe, I cut one portion into four small pieces.) 
• 1 small gala apple, cored and diced
• 1 small sweet onion, diced
• 1/2 tbsp cornstarch
• 1 tsp pure maple syrup
• 1 tsp whole grain Dijon mustard
• a pinch of nutmeg
• salt and pepper, to taste

Preheat your oven to 495 degrees, grease a baking sheet with olive oil, and shape your balls of dough into spheres. Place onions in a frying pan over medium heat and sauté, adding water as needed so that the onions become soft and do not stick to the pan. After the onions are soft, add the apples and nutmeg. Sauté for a few minutes, adding more water as you go. In the meantime, combine cornstarch and 1/2 tbsp of water in a bowl and stir until the cornstarch is incorporated. Add Dijon mustard and maple syrup and stir again. Add the cornstarch mixture to the apples and onions, stirring frequently. Add salt and pepper and taste test! Take the frying pan off the heat so that the apples and onions won't burn, then roll out (or manhandle, as I did) your dough into four flat pancakes. Drop an even amount of apples and onions onto one side of each slab of dough. Fold the other side of the dough over and close the ends. Add texture to the ends with a fork and cut slits in the top of each turnover. (You may have a little bit of apples and onions leftover. If this happens, grab a spoon and go at it!) Bake in the oven for six minutes, or until the ends are crispy and browned. Be careful: these will burn easily. Allow the turnovers to cool for a few minutes before enjoying.