1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter, chilled & cut into pieces
1/2 c. finely grated mild Cheddar cheese
2 tbsp. ice water
1 egg yolk
1 tsp. water

FILLING:

2 apples, peeled, cored & chopped
6 tbsp. butter
1/3 c. firmly packed brown sugar
1 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
butter

For Crust: Sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Stir in cheese. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. Wrap dough in plastic wrap and refrigerate 1 hour.

For Filling: Saute apples in butter over medium heat, stirring frequently until apples are soft. Stir in brown sugar, flour and spices; cook, stirring constantly, for 1 minute. Remove from heat and cool completely.

On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Cut dough into 4 inch circles (we used the ring from a 4 inch pastry pan with removable bottom). Combine egg yolk and water. Brush pastry circles with egg yolk mixture.

Place 1 heaping tablespoon of filling in the center of each circle and dot with butter. Fold pastry over filling, pressing edges to seal. Brush outside of pastry with egg yolk mixture. Cut slits in tops of turnovers for steam to escape. Refrigerate 30 minutes. Preheat oven to 350 degrees. Bake 20-25 minutes or until golden brown. Yield about 8 turnovers.