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Sour Cream and Beef Turnovers

This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too.

54 ServingsPrep: 40 min. + chilling Bake: 15 min./batch

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening
1 cup (8 ounces) sour cream
1 egg yolk
FILLING:
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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1 large onion, finely chopped
1/4 cup finely chopped fresh mushrooms
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 egg
2 teaspoons water

Directions

In a large bowl, combine the flour, sugar and salt. Cut in shortening
until crumbly. Stir in sour cream and egg yolk just until moistened.
Shape into a ball. Cover and refrigerate for 2 hours or until easy
to handle.
In a large skillet over medium heat, cook the beef, onion and
mushrooms until meat is no longer pink. Remove from the heat; drain.

2 of 2

Sour Cream and Beef Turnovers (continued)

Directions (continued)

Stir in the sour cream, salt, oregano and pepper.
On a floured surface, roll out dough to 1/8-in. thickness. Cut with a
floured 3-in. round cutter. Place a rounded teaspoon of filling on
one side of each circle; fold dough over filling. Press edges with a
fork to seal. Prick tops with a fork. Reroll scraps; repeat.
Place on greased baking sheets. Beat egg with water; brush over
turnovers. Bake at 450° for 12-15 minutes or until lightly
browned. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 turnover equals 61 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 74 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.