Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Fruit Turnovers https://www.metro.ca/userfiles/image/recipes/Baluchons-fruits-1497.jpg PT30M PT15M PT45M
Preheat the oven to 375°F / 190°C.Sift flours, salt and icing sugar. Put in mixer bowl.Add lard to dry ingredients and mix 1 to 2 minutes or until sandy.In another bowl, blend evaporated milk and yeast. Fold lightly into the first mixture.Divide the dough into 5 equal parts.Roll dough out to form a 24 in. (80 cm) square. Cut square in 4 small 15 cm (6 in.) squares.Put 1/4 cup (60 mL) filling in the centre of each small square.Moisten the edges of each small square with cold water, fold and seal the edges.Repeat the procedure with the 4 portions of dough.Place turnovers on a baking sheet and bake15 minutes at 375°F (190°C) until pastry is golden brown.
20
0 0 0 0
2 cups (500 mL) all-purpose flour 1 tsp. (5 mL) Salt 1/2 cup (125 mL) icing sugar 1 lb (450 g) lard 14 oz (385 mL) evaporated 2% m.f. milk 2 tsp. (10 mL) instant yeast Garnish 19 oz (540 mL) choice of fruit prepared pie filling.
Fruit Turnovers

Fruit Turnovers

Rate this recipe
0 Vote
  • Nut and peanut-free
20
Turnovers
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    all-purpose flour
  • 1 tsp.
    (5 mL)
    Salt
  • 1/2 cup
    (125 mL)
    icing sugar
  • 1 lb
    (450 g)
    lard
  • 14 oz
    (385 mL)
    evaporated 2% m.f. milk
  • 2 tsp.
    (10 mL)
    instant yeast

  • Garnish
  • 19 oz
    (540 mL)
    choice of fruit prepared pie filling.
Imprimer ma sélection

Preparation

Preheat the oven to 375°F / 190°C.

Sift flours, salt and icing sugar. Put in mixer bowl.

Add lard to dry ingredients and mix 1 to 2 minutes or until sandy.

In another bowl, blend evaporated milk and yeast. Fold lightly into the first mixture.

Divide the dough into 5 equal parts.

Roll dough out to form a 24 in. (80 cm) square. Cut square in 4 small 15 cm (6 in.) squares.

Put 1/4 cup (60 mL) filling in the centre of each small square.

Moisten the edges of each small square with cold water, fold and seal the edges.

Repeat the procedure with the 4 portions of dough.

Place turnovers on a baking sheet and bake15 minutes at 375°F (190°C) until pastry is golden brown.

Source : Metro

Legal Notice

Nut and peanut-free recipes

For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.