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Chuckwagon Turnovers




Source of Recipe


Internet


List of Ingredients




MEAT FILLING
1 pund Ground beef
1/2 cup Chopped onion
2/3 cup Shredded Swiss cheese
1 Egg, beaten
1/4 teaspoon Red pepper sauce
1 1/2 teaspoons Salt
2 tablespoons Snipperd parsley

PASTRY
2 cups All-purpose flour *
1 teaspoon Salt
2/3 cups plus 2 tablespoons Shortening
4 to 5 tablespoons Cold water

Recipe



Cook and stir meat and onion until onion is tender. Remove from heat; cool slightly. Stir in remaining meat filling ingredients; set aside.

Prepare pastry. Measure flour and salt into bowl; cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until allflour is moistened and dough almost cleans siede of bowl (1 to 2 teaspoons water can be added if needed). Gather dough into a ball; divide in half.

Roll each half into 10-inch circle on lightly floured cloth-covered board. Place 1 1 cups meat filling on half of each circle. Foldpastry over filling and press edges to seal securely. Prick tops of turnovers several times. Carefully place turnovers on ungreased baking sheet. (To serve immediately, see below). Freeze uncovered until firm, about 2 hours. Remove turnovers from baking sheet. Wrap, label and return to freezer. (store no longer than 3months. Makes enough for 4 to 5 servings).

35 minutes before serving, remove Chuckwagon Turnovers from freezer and unwrap; place on ungreased baking sheet. Bake in 425° oven until brown, 25 to 30 minutes. Gravy or a tomato sauce is a nice addition.

To serve immediately: Bake in 425° oven until brown, 20 to 25 minutes.Gravy or a tomato sauce is a nice addition.

* if using self-rising flour, omit salt from Pastry. Pastry made with self-rising flour differs in flavor and texture.