teaspoons of lling on each disk. Wet half the edge of each circle with your nger, fold the turnover in half, and crimp the edges closed with a fork. Repeat with the remaining dough and lling. Gather the scraps, reroll, and cut out more circles, if you have extra lling. The turnovers can be refrigerated for several hours or frozen for up to 2 months. 5. Heat 2 inches of vegetable oil in a medium saucepan until it reaches 350°F on a deep-fat or candy thermometer (“Small Fry,”). Place 2 or 3 turnovers in the bowl of a slotted metal spoon and lower them into the oil. Fry, turning often, until golden brown, 2 to 3 minutes. Transfer to paper towels and sprinkle with salt while still sizzling. Repeat with the remaining pastries. In Portugal, these are often served at room temperature, but I’ve never met a guest who doesn’t prefer them warm.