Sour Cream and Beef Turnovers

By Lorena_321

Ingredients

• Filling:
• 2 cups flour
• 1 T. sugar
• 1 t. salt
• 1/2 cup shortening
• 1 cup (8 oz.) sour cream
• 1 egg yolk
• 3/4 lb. ground beef
• 1 large onion, finely chopped
• 1/4 cup finely chopped fresh mushrooms
• 1/2 cup sour cream
• 1/2 t. each: salt and dried oregano
• 1/4 t. pepper
• 1 egg
• 2 t. water

Details

Servings 5

Preparation

Step 1

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.
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.
On a floured surface, roll out dough to 1/8" thickness. Cut with a floured 3" round cutter. Place a rounded teaspoon 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.
Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450 degrees for 12-15 minutes or until lightly browned.