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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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When my children were still at home, I made this often because they loved it. They still do (and so do I!). With a salad or a simple cooked vegetable alongside, these turnovers make a complete meal.Donna Meyer, New Albin, Iowa Ingredients:
1 pound ground beef |
1 cup chopped onion |
1 cup fresh mushrooms, sliced |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1/4 teaspoon poultry seasoning |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/3 cup cold butter, cubed |
1 can (8 ounces) tomato sauce, divideed |
1/3 cup water |
1 egg, lightly beaten |
1/2 cup milk |
Directions:
1. In a skillet, brown ground beef with onion and mushrooms; drain. Stir in 1/3 cup cheese soup and poultry seasoning. Set aside to cool.
2. In a bowl, combine flour, baking powder, salt and curry powder. Cut in butter until mixture resembles fine meal. Stir in 1/3 cup tomato sauce and water.
3. Knead on a floured surface until a soft dough forms. Roll into a 14-in. square. Cut into four 7-in. squares. Divide meat mixture evenly among the squares. Fold dough over meat mixture to form a triangle; pinch edges to seal. Place on a baking sheet and brush each turnover lightly with egg white.
4. Bake at 400° 20 minutes or until lightly browned. In a small saucepan, combine milk, remaining tomato sauce and cheese soup; heat through. Serve over turnovers. Yield: 4 servings.
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