Beef And Sausage Turnovers
|Mild italian pork sausages||12 Ounce|
|Lean ground beef||1⁄2 Pound|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Sour cream||2 Tablespoon|
Prepare pastry; chill at least 1 hour.
For the filling, remove casings from sausage, crumble, and saute in a frying pan over medium heat with beef and nuts (if used) until browned.
Remove from heat, mix in onions, 1 egg, and sour cream; season with salt and pepper.
Roll out pastry on a floured board into a 10 by 20-inch rectangle; cut into 8 squares.
Fill each with 1/8 of the filling.
Dampen edges, fold over into triangles, press edges to seal, prick tops, and brush with remaining egg, beaten.
Bake on an ungreased baking sheet in a 400Â° oven for 20 to 25 minutes until browned.
Serve hot or reheated.