Ground Beef Turnovers

Ground Beef Turnovers (Cornish Pasties -revised)

Filling:

2 lb. uncooked lean ground beef

1 medium onion, chopped fine 

2 large potatoes, peeled and cut into ¼ inch cubes

1 cup diced carrots

¼ cup Worcestershire sauce

1 tsp. salt

¼ tsp. pepper

Pastry:

4 cups all purpose flour                                 

1 Tablespoon brown sugar

1¾ cups Tenderflake lard                  

1 tsp. salt and ¼ tsp. pepper

1 egg, lightly beaten

2 Tb. vinegar and about ½ cup ice water

1. Mix together flour, sugar and salt; cut in lard until mixture resembles coarse crumbs.

into crumbs.

2. Combine egg, vinegar and enough ice water to measure 1 cup of liquid

3. Add to crumb mixture tossing lightly with a fork until mixture forms a ball.

4. Cover and chill for 30 minutes.

5. Meanwhile combine filling ingredients.

6. Divide pastry into 15 equal portions.

7. Roll each portion into 6” circle.

8. Mound 1/3 cup filling on half of the circle. Moisten edges with water ; fold dough over filling and press edges with a fork to seal.

9. Transfer to parchment lined baking sheet. Cut three slits in each; brush with cream or egg wash (one egg plus 1 Tb. water whisked together)

10. Bake at 375* for 35 - 40 minutes or until veggies are tender and crust is golden brown.