Ground Beef Turnovers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 2 teaspoons salt
- filling:
- 1 egg lightly beaten
- 1 tablespoon white vinegar
- 1 medium onion chopped
- 2 pounds lean ground beef
- 1 cup carrots diced
- 1/2 cup ice water
- 4 cups king arthur unbleached all-purpose flour
- 1-3/4 cups shortening
- 2 medium potatoes peeled and cut into 1/4-inch cubes
- 1 - 2 teaspoons salt
- half-and-half cream
- Carbohydrate 52.974894188779 g
- Cholesterol 52.4593387333333 mg
- Fat 7.25310710718726 g
- Fiber 2.98738172090101 g
- Protein 19.8342164551476 g
- Saturated Fat 2.80061686221033 g
- Serving Size 1 1 Serving (208g)
- Sodium 294.961330858031 mg
- Sugar 49.987512467878 g
- Trans Fat 1.03381982118524 g
- Calories 364 calories
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. 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. 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 cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.
