Home Cooking Recipes
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Ground Beef Turnovers
Chef:  Alice P. Boehme - Mullinville, KS          Category:  Main Dishes

Ingredients:
4 cups flour
1 tablespoon sugar
1 teaspoon salt
1-3/4 cups shortening
1/2 cup cold water
1 egg, lightly beaten
1 tablespoon vinegar
2 lbs. ground beef, uncooked
1 cup carrots, diced
2 medium potatoes, cut into 1/4 inch cubes
1 medium onion, chopped
1 teaspoon salt
1/4 teaspoon pepper







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 filling ingredients, ground beef, carrots, potatoes, onion, salt and pepper. Divide pastry into 15 portions. On a lightly floured surface, roll out one portion into a 6-1/2 inch 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 three slits in the top of each turnover, brush with butter flavored shortening. Bake at 375°F for 40 to 45 minutes or until vegetables are tender and crust is golden brown.

Notes: I usually use my deer ground meat instead of ground beef.

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