When I make pie crusts such as the one used for the Buco Pie a la Marketman I featured a couple of days ago, I almost always make 1 and Â½ recipes of dough because I seem to have issues rolling it and getting it large enough for a 10 inch pan. So I inevitably have significant amounts of dough left over, usually at least 20 square inches worth or so when put all together and re-rolled. I normally just chuck this extra dough or if there is some nice jam or extra pie filling I make some turnovers or triangles. The other day I opened the fridge and spied my bottle of recently made santol preserves and a lightbulb went offâ€¦ though I had never tried a santol preserve in a turnover, it seemed worth tryingâ€¦
I cut my extra dough into two squares, about 4 x 4 inches square. Off center I placed a conveniently triangular shaped piece of santol preserve and some of the jelly and brushed the edges with some egg wash and folded the dough over and pressed the edges to seal the pastry. I brushed the triangles with egg wash, sprinkled it with a touch of caster sugar (a vanilla flavored sugar would have been perfect here) and baked it together with the Buco Pie at about 375 degrees for perhaps 15-20 minutes until a light golden brown. Cooled, the pastry looked terrific and when bitten into, tasted surprisingly good. The intensity of the santol was tempered by the rich and abundant crust. The jelly oozed with flavor and the experiment absolutely worked. Delicious.