Vermont Bacon & Sauerkraut Filling

Use this filling with the recipe for Vermont Cream Cheese Pastry to make Vermont Meat Turnovers.

Place bacon in a medium-sized heated pan and fry until cooked through, about 5 minutes. Drain off any excess fat, if desired. Add rinsed and drained sauerkraut and mustard and cook over moderately high heat, stirring occasionally, until all the liquid evaporates, about 3 minutes. Transfer the mixture to a bowl to cool.

To fill the pastries

Arrange sauerkraut-bacon mixture, grated cheese, and apples in bowls nearby. Arrange 3 apple slices on one-half of each pastry round. Cover with 1/7^th of the sauerkraut-bacon mixture and about 2 ½ Tbs. grated cheese. Assemble and bake according to instructions on pastry recipe.