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Beef And Cabbage Turnovers

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  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1 Cup (16 tbs) (105 To 115Â)
  Sugar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Salt 1 Teaspoon
  Egg 1
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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