 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 15 |
|
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario Ingredients:
4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons salt |
1-3/4 cups shortening |
1/2 cup ice water |
1 egg, lightly beaten |
1 tablespoon white vinegar |
filling: |
2 pounds lean ground beef (90% lean) |
1 cup diced carrots |
2 medium potatoes, peeled and cut into 1/4-inch cubes |
1 medium onion, chopped |
1 to 2 teaspoons salt |
1/4 teaspoon pepper |
half-and-half cream |
Directions:
1. In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. 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.
2. Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle.
3. 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.
4. Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown. Yield: 15 turnovers.
|
|