Ground Beef Turnovers (country Woman) Recipe
Yield: 15 TurnoversRecipe by luhu.jp
Ingredients:
4 cup: Flour,
1 tbsp: Sugar,
2 tsp: Salt,
1 3/4 cup: Shortening,
1/2 cup: Ice water,
1: Egg, lightly beaten
1 tbsp: Vinegar,
FILLING
2 lbs: Lean ground beef, uncooked
1 cup: Diced carrots,
2 medium: Potatoes cut in 1/4" cubes,
1 medium: Onion, chopped
1 tsp: To 2 t. Salt,
1/4 tsp: Pepper,
Half-and-half cream, optional
Directions:
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 6 1/2" circle. Mound a heaping 1/3 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.
Source from luhu.jp
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 6 1/2" circle. Mound a heaping 1/3 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.
Source from luhu.jp