Going along with the same idea as those pie dough scraps from last week, here we have dough 'turnovers' or shortcut Danish pastries. We took the leftover dough from making a tortiere meat pie, and made mini turnovers and one large turnover. We didn't really worry about getting perfect triangles as we were just utilizing scrap dough anyway. 
Some are filled with dark chocolate chips, which melted just enough to form a nice filling but not enough to ooze out of the pastry. Some are filled with spiced almonds, some with crushed maple walnuts, some with cinnamon sugar, and some with a combination of those. They are simply sealed with water, but also could be brushed with egg wash or milk before baking to allow more toppings to adhere. They can be brushed or dipped in melted butter after baking to give them a little more flavor. This is a basic pie dough for a savory pie, so the dough itself is not very sweet, making it the perfect vessel for a maple glaze or a frosting as well.
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