Ground Beef Turnovers

Measure
Ingredient
4 cup
Flour
1 tablespoon
Sugar
2 teaspoon
Salt
1¾ cup
Shortening
½ cup
Ice water
1
Egg, lightly beaten
1 tablespoon
Vinegar
2 pounds
Lean ground beef, uncooked
1 cup
Diced carrots
2 medium
Potatoes cut in 1/4" cubes
1 medium
Onion, chopped
1 teaspoon
To 2 t. Salt
¼ teaspoon
Pepper
Half-and-half cream,optional

FILLING In a bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the water, egg and vinegar; mix well. 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 6 filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6 1/2" 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 3 slits in the top of each turnover; brush with cream. Bake at 375 degrees for 35-40 minutes or until vegetables are tender and crust is golden brown. Country Woman magazine, Sept/Oct 1995. Recipe by Wendy Tomlinson. Typos by Sandi Cutright, 11-95.