Meat Filled Turnovers Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| 1 cup small curd cottage cheese | ||
| 2 cups all-purpose flour, unsifted | ||
| Lean ground beef | 1/2 pound | |
| Salt | 1/2 Teaspoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Mushrooms | 1/4 Cup (16 tbs), finely chopped | |
| Dill weed | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sour cream | 3 Tablespoon | |
Directions
Beat together butter and cottage cheese until well blended and creamy.
Add flour and beat until thoroughly combined.
Use immediately or cover and store in refrigerator for as long as 5 days. (If chilled, let dough come to room temperature before using.)
To make filling, crumble ground beef in a frying pan over medium heat; add salt and onion and cook, stirring, until beef is browned and onion is limp.
Stir in mushrooms, dill weed, pepper, and sour cream.
Blend well; set aside.
On a floured pastry cloth or board, roll out half the basic pastry dough at a time into a 10 by 16-inch rectangle (about 1/8 inch thick).
Cut dough into 2-inch squares.
Spoon about 1/4 teaspoon of the filling onto one corner of each square; bring the opposite corner over the top to enclose filling.
With a fork, press the open edges together to seal.
Place turnovers about 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 350° oven for 15 to 18 minutes or until pastry is lightly browned.
Serve warm. or cool completely on racks, wrap airtight, and freeze.
To reheat, bake frozen pastries, uncovered, in a 350° oven for 10 minutes.
Add flour and beat until thoroughly combined.
Use immediately or cover and store in refrigerator for as long as 5 days. (If chilled, let dough come to room temperature before using.)
To make filling, crumble ground beef in a frying pan over medium heat; add salt and onion and cook, stirring, until beef is browned and onion is limp.
Stir in mushrooms, dill weed, pepper, and sour cream.
Blend well; set aside.
On a floured pastry cloth or board, roll out half the basic pastry dough at a time into a 10 by 16-inch rectangle (about 1/8 inch thick).
Cut dough into 2-inch squares.
Spoon about 1/4 teaspoon of the filling onto one corner of each square; bring the opposite corner over the top to enclose filling.
With a fork, press the open edges together to seal.
Place turnovers about 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 350° oven for 15 to 18 minutes or until pastry is lightly browned.
Serve warm. or cool completely on racks, wrap airtight, and freeze.
To reheat, bake frozen pastries, uncovered, in a 350° oven for 10 minutes.
Chef
