Ground beef turnovers (country woman)
15 Turnovers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| 1¾ | cup | Shortening |
| ½ | cup | Ice water |
| 1 | Egg, lightly beaten | |
| 1 | tablespoon | Vinegar |
| 2 | pounds | Lean ground beef, uncooked |
| 1 | cup | Diced carrots |
| 2 | mediums | Potatoes cut in 1/4\" cubes |
| 1 | medium | Onion, chopped |
| 1 | teaspoon | To 2 t. Salt |
| ¼ | teaspoon | Pepper |
| Half-and-half cream,optional | ||
Directions
FILLING
In a bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the water, egg and vinegar; mix well. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes.
Meanwhile, combine the first 6 filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6½" circle. Mound a heaping ⅓ cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet.
Repeat with remaining pastry and filling.
Cut 3 slits in the top of each turnover; brush with cream. Bake at 375 degrees for 35-40 minutes or until vegetables are tender and crust is golden brown.
Country Woman magazine, Sept/Oct 1995. Recipe by Wendy Tomlinson.
Typos by Sandi Cutright, 11-95.