Beef And Cabbage Turnovers
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (105 To 115Â)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Beef and cabbage filling||1 Cup (16 tbs) (Right)|
|Margarine/Butter||2 Tablespoon, softened|
Dissolve yeast in warm water.
Stir in sugar, oil, salt, egg and 1 cup of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough soft but easy to handle.
Turn onto well-floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Prepare Beef-and-Cabbage Filling; cool.
Punch down dough.
Roll into 1/4-inch square on well-floured cloth-covered board; cut into sixteen 4-inch squares.
Place about 1/4 cup filling on center of each square.
Bring corners up and together; pinch to seal.
Place seam sides down on greased cookie sheets.
Shape into rounds.
Let rise until double, about 1 hour.
Heat oven to 375°.
Bake until light brown, 20 to 25 minutes.
Brush tops with margarine.