Turnovers
- 3 1/2 cups [490 g] all-purpose flour
- 1 1/3 teaspoons [6.6 mL] salt
- 1 1/3 cups [300 g] shortening
- 10 to 12 tablespoons [150 to 180 mL] cold water
- Beaten egg
- Salad oil
Beef Filling
- 2 pounds [900 gg] leftover cooked beef
- 1/4 pound [113 g] onions, finely chopped
- Fat
- 1 cup [250 mL] stock
- Seasonings, to taste
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Turnovers
- Measure flour into mixing bowl; thoroughly mix in salt.
- Cut in half of shortening using a pastry cutter or two knives until mixture looks like coarse meal.
- Cut in remaining shortening until particles are of the size of small peas.
- Sprinkle with cold water, a little at a time, tossing mixture with a fork to mix well, adding only enough water to make dough hold together when pressed into a ball.
- Wrap dough into waxed paper.
- Refrigerate dough for 10 minutes
- Meanwhile, prepare beef filling.
- Preheat oven to 350°F [180°C].
- Roll dough onto a lightly floured surface or a pastry cloth; cut dough into 6-inch [15-cm] squares.
- Spoon approximately 3 ounces [85 g] beef filling in the middle of each pastry square.
- Moisten edges with a little water; pinch edges together shaping triangles.
- Brush turnovers with a mixture of beaten egg and a little salad oil.
- Bake into preheated oven until golden brown before serving.
Beef Filling
- Mince cooked beef and onions separately.
- Softened minced onions into some good melted fat.
- Mix in minced meat and stock.
- Season mixture.
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