The Glen-Mor Restaurant served large Raspberry Turnovers. I made small versions for a dinner party this weekend and they came out very well.

Servings: 12

Fresh
1 double Pie Crust ^[1], not baked
1/4 cup Red Raspberry Jam ^[2], divided
1 egg
1/4 cup milk

Make dough
Preheat oven to 375 degrees-F. Line two cookie sheets with parchment paper. Prepare Pie Crust ^[1] and roll into 10-inch diameter circle. Cut 12 circles with a 3-1/2-inch biscuit cutter. Place six circles on each cookie sheet, approximately 1-inch apart from each other.

Form cookies
Spoon 1 tsp. of jam in the center of each pie crust circle. Lightly beat the egg in a small bowl, add milk and stir. Brush egg mixture around the perimeter of each circle with a pastry brush. Fold circles in half and press together lightly to seal. Use the tines of a fork to crimp the edges of each semi-circle. Cut three slits in the top of each turnover to allow steam to escape while baking.

Bake
Bake turnovers for 15 minutes, crust will be golden brown.

Serve 
Transfer turnovers to a cooling rack and let cool completely before serving.