Lamb Turnovers Recipe
Ingredients
| Garlic | 1 Clove (5 gm) | |
| Bacon drippings | 1⁄4 Cup (4 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Minced green pepper | 1⁄2 Cup (8 tbs) | |
| Diced cooked lamb | 1 1⁄2 Cup (24 tbs) | |
| Pastry pie | 1 | |
| Mushroom soup | 1 Can (10 oz) | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Pepper | To Taste |
Directions
Brown garlic in bacon drippings; add flour and salt, blending until smooth.
Add milk gradually; cook over low heat until thickened.
Remove from heat.
Add green pepper and lamb; cool.
Cut pastry into 5-inch rounds.
Place 1/3 cup lamb mixture on each round.
Fold over; crimp edges together well.
Place on baking sheet.
Bake at 425 degrees for 30 to 40 minutes.
Mix all remaining ingredients; bring to a boil.
Remove from heat; pour over turnovers to serve.
Add milk gradually; cook over low heat until thickened.
Remove from heat.
Add green pepper and lamb; cool.
Cut pastry into 5-inch rounds.
Place 1/3 cup lamb mixture on each round.
Fold over; crimp edges together well.
Place on baking sheet.
Bake at 425 degrees for 30 to 40 minutes.
Mix all remaining ingredients; bring to a boil.
Remove from heat; pour over turnovers to serve.
Chef
