Sour Cream and Beef Turnovers

Directions

• In a large bowl, combine 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 2 hours or until easy to handle.
• Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in 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 12-15 minutes or until lightly browned.
  Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.