Sour Cream and Beef Turnovers |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 54 |
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This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon salt |
1/2 cup shortening |
1 cup (8 ounces) sour cream |
1 egg yolk |
filling: |
3/4 pound ground beef |
1 large onion, finely chopped |
1/4 cup finely chopped fresh mushrooms |
1/2 cup sour cream |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 egg |
2 teaspoons water |
Directions:
1. In a large bowl, combine the flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate for 2 hours or until easy to handle.
2. In a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink. Remove from the heat; drain. Stir in the sour cream, salt, oregano and pepper.
3. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
4. Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450° for 12-15 minutes or until lightly browned. Yield: about 4-1/2 dozen.
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