Meat Turnovers Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Chopped Liver Filling | ||
Directions
Dissolve yeast in warm water.
Stir in sugar, oil, salt and enough flour to make dough easy to handle; turn onto floured surface.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise until double, about 1 hour.
Prepare filling.
Punch down dough; divide into 10 parts.
Roll into 5-inch circles.
Fill circles as pictured.
Place seam sides down on greased baking sheets.
Cover with damp towel.
Let rise until double, about 1 hour.
Heat oven to 375°.
Bake until light brown, 20 to 23 minutes.
Stir in sugar, oil, salt and enough flour to make dough easy to handle; turn onto floured surface.
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise until double, about 1 hour.
Prepare filling.
Punch down dough; divide into 10 parts.
Roll into 5-inch circles.
Fill circles as pictured.
Place seam sides down on greased baking sheets.
Cover with damp towel.
Let rise until double, about 1 hour.
Heat oven to 375°.
Bake until light brown, 20 to 23 minutes.
Chef
