Ingredients
4 cups all-purpose flour1 tablespoon sugar2 teaspoons salt1-3/4 cups shortening1/2 cup ice water1 egg, lightly beaten1 tablespoon white vinegarFILLING:2 pounds lean ground beef (90% lean)1 cup diced carrots2 medium potatoes, peeled and cut into 1/4-inch cubes1 medium onion, chopped1 to 2 teaspoons salt1/4 teaspoon pepperHalf-and-half cream
Preparation
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.
