Meat And Vegetable Turnovers
|Ground beef||3⁄4 Pound|
|Flour||1 1⁄2 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Beef bouillon cube||1|
|Boiling water||3⁄4 Cup (12 tbs)|
|Diced raw potatoes||1 Cup (16 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Cold water||1 Tablespoon|
Heat butter in large heavy skillet.
Add beef and cook gently, stirring, until lightly browned.
Sprinkle in flour, salt, seasoned salt and pepper.
Stir the mixture to blend.
Dissolve bouillon cube in boiling water and stir into mixture gradually.
Cook, stirring, until thickened.
Add potatoes, carrots and onion.
Cover and cook gently 5 minutes or until vegetables are beginning to get tender.
Stir in parsley and cool.
Heat oven to 400 degrees.
Roll pastry into an 18-inch square.
Cut into six 6-inch squares.
Divide the meat filling evenly among the squares, putting it a little to one side of the centre.
Moisten the edges of pastry squares and fold over into triangles.
Press edges together firmly.
Beat egg yolk and cold water together with a fork and brush some of this mixture over the top of each turnover.
Cut a small slit in the top of each to let the steam escape.
Put on cookie sheet and bake about 12 minutes or until well browned.
Serve hot or cold.