German Schweinefleisch-Äpfel Taschen (Pork and Apple Turnovers)
The use of meats in sweets and baking has a long history, particularly in European cuisines, where savoury-sweet combinations were once more common. In medieval and Renaissance Europe, pies and pastries often featured a blend of meats like pork or game, paired with fruits, spices, and even sugar. This combination was a way to preserve meats, with sugar and spices acting as natural preservatives, while also balancing rich flavours. The most famous example is the mincemeat pie, originally filled with meat, suet, and dried fruits.
Over time, as food preservation methods improved and sweet flavours became more associated with desserts, the inclusion of meat in sweet dishes gradually fell out of favour. Today, savory-sweet combinations are still found in select regional dishes and modern culinary experiments, but they are not as mainstream as they once were.

The shift away from meat-based sweets reflects changes in societal tastes, food accessibility, and a growing preference for distinct boundaries between savoury and sweet flavours in modern cooking. However, these traditional recipes still evoke a sense of nostalgia and cultural richness, offering a glimpse into the evolving relationship between food and society.
Pork and Apple Turnovers (Schweinefleisch-Äpfel Taschen)

Ingredients
- 250 g ground pork
- 1 tbsp olive oil
- 1 med Onion finely diced
- 1 med tart apple peeled, cored, and finely diced
- 1 tsp fresh thyme leaves chopped
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 250 g puff pastry thawed, if from frozen
- 1 large egg beaten, for pastry wash
Instructions
- Preheat your oven to 200°C (400°F).
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened and slightly caramelized.
- Add the ground pork to the skillet and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).
- Stir in the diced apple, thyme, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes until the apples soften slightly.
- Remove the filling from heat and set aside to cool.
- Roll out the puff pastry on a lightly floured surface. Cut into 4 equal squares.
- Place a spoonful of the pork and apple mixture in the center of each pastry square.
- Fold the pastry over the filling to create a triangle or rectangle shape, pressing the edges to seal.
- Place the turnovers on a baking sheet lined with parchment paper.
- Brush the tops of the turnovers with the beaten egg to give them a golden finish.
- Bake for 15-20 minutes, or until the turnovers are puffed and golden brown.
- Allow to cool slightly before serving. Enjoy!
Notes
- Make-Ahead Tip: You can prepare the pork and apple filling a day ahead and store it in the refrigerator. Just assemble the turnovers the next day and bake as directed.
- Substitutions: If you don’t have puff pastry, you can substitute with shortcrust or phyllo dough, though it will change the texture of the turnovers.
- Serving Suggestions: These turnovers are perfect on their own as a snack or dessert, but you can also serve them with a side of sauerkraut or a simple green salad for a more substantial meal.
- Storage: Leftovers can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 3 days. Reheat in the oven to maintain their flakiness.