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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My family enjoys having these beef turnovers in place of sandwiches for a change of pace. They freeze well and can be reheated in the microwave for a quick, hot meal.Tammy Forbes, Lancaster, New Hampshire Ingredients:
filling: |
1-1/2 pounds ground beef |
1-1/2 cups thick spaghetti sauce |
1/4 cup raisins |
2 teaspoons chili powder |
1 teaspoon brown sugar |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground cinnamon |
cornmeal pastry: |
3 cups king arthur unbleached all-purpose flour |
2/3 cup cornmeal |
1 teaspoon salt |
1 cup shortening |
1/2 cup ice water |
1 egg, beaten |
1 tablespoon water |
taco sauce, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce, raisins and seasonings; simmer.
2. Meanwhile, for pastry, combine the flour, cornmeal and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes.
3. Divide pastry into two balls; roll half out on a lightly floured surface to a 16-in. circle. Cut into four 7-1/2-in. rounds. Place 1/2 cup filling on each round. Combine egg and water; brush on pastry edges. Fold dough over to form half circles; crimp edges to seal. Repeat with other half of pastry and remaining filling.
4. Place on greased baking sheets; brush tops with remaining egg mixture. Bake at 400° for 25-30 minutes or until lightly browned. Serve with taco sauce if desired. Yield: 8 servings.
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