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Instructions |
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In a large bowl, combine the flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate for 2 hours or until easy to handle.
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In a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink. Remove from the heat; drain. Stir in the sour cream, salt, oregano and pepper.
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On a floured surface, roll out dough to 1/8 in thickness. Cut with a floured 2 in round cutter. Place a rounded tsp of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
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Placeon greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450 for 12 to 15 minutes or until lightly browned.
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Originally Submitted
10/17/2008
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