Ham turnovers (usda)

Yield: 24 Servings

Measure Ingredient
FILLING -----
2½ pounds Cooked ham, finely chopped
(8 cups)
1⅓ tablespoon Instant minced onion
8 ounces Canned tomato sauce
1⅓ tablespoon Parsley flakes
¼ teaspoon Pepper
1 teaspoon Dry mustard
1 teaspoon Prepared horseradish
PASTRY -----
6½ cup Unsifted flour
2 teaspoons Salt
2 cups Shortening
¾ cup Cold water

FILLING: Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and horseradish. Set aside.

PASTRY: Mix flour and salt. Mix in shortening only until mixture is crumbly. Add cold water and mix quickly. Let dough rest 15 minutes.

Divide dough into 24 pieces; form into balls. Roll each ball out on lightly floured surface to make a circle about 5 inches in diameter, about ⅛-inch thick. Place about 3 tablespoons ham mixture onto one half of each pastry circle. Fold other half of circle over ham mixture. Seal edge by pressing with tines of a fork.

TO SERVE WITHOUT FREEZING: Preheat oven to 400B0 F. (hot). Place turnovers on baking sheet. Bake 30 minutes or until lightly browned.

Serve with Mushroom Sauce or Vegetable Sauce.

TO FREEZE: Place six turnovers at a time in a single layer on freezer wrap. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before stacking packages.

TO HEAT FROZEN TURNOVERS: Preheat oven to 400B0 F. (hot). Remove freezer wrap. Place food on a baking sheet. Bake 45 minutes or until turnovers are lightly browned. Serve with Mushroom Sauce or Vegetable Sauce.

~ - - - - - - - - - - - - - - - - - Serving Ideas : Serve with Mushroom or Vegetable Sauce. (separate recipes)

NOTES : This recipe is for 24 servings (1 turnover each). Directions are given for dividing the prepared food into four parts of six servings each. One part may be completely cooked and served at the time of preparation. The remaining parts may be frozen. The topping sauce is added at the time of serving. You will want to have the ingredients on hand when you are ready to use the frozen turnovers.

"Freezing Combination Main Dishes" by Meredith Robinson and Lois Fulton (Consumer and Food Economics Institute, Agriculture Research Service) USDA Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). MasterCook electronic format by Rosie Winters. Nutr.

Assoc. : 0 2819 4289 1506 3135 0 0 0 0 0 0 0 0 Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

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