Meat Filled Turnovers
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|Small curd cottage cheese||1 Cup (16 tbs)|
|All-purpose flour||2 Cup (32 tbs), unsifted|
|Lean ground beef||1⁄2 Pound|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Finely chopped mushrooms||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄4 Teaspoon|
|Sour cream||3 Tablespoon|
Beat together butter and cottage cheese until well blended and creamy.
Add flour and beat until thoroughly combined.
Use immediately or cover and store in refrigerator for as long as 5 days. (If chilled, let dough come to room temperature before using.)
To make filling, crumble ground beef in a frying pan over medium heat; add salt and onion and cook, stirring, until beef is browned and onion is limp.
Stir in mushrooms, dill weed, pepper, and sour cream.
Blend well; set aside.
On a floured pastry cloth or board, roll out half the basic pastry dough at a time into a 10 by 16-inch rectangle (about 1/8 inch thick).
Cut dough into 2-inch squares.
Spoon about 1/4 teaspoon of the filling onto one corner of each square; bring the opposite corner over the top to enclose filling.
With a fork, press the open edges together to seal.
Place turnovers about 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 350° oven for 15 to 18 minutes or until pastry is lightly browned.
Serve warm. or cool completely on racks, wrap airtight, and freeze.
To reheat, bake frozen pastries, uncovered, in a 350° oven for 10 minutes.