Name: Ground Beef Turnovers
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 15 servings
Ingredients: 4 cups 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

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 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

Instructions

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.