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Cook'n with Betty Crocker 
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Cornish Turnovers |
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Serves: 10 Print this Recipe1 recipe Lard Pastry 1 tablespoon vegetable oil 1 pound ground beef extra-lean 1 russet potato medium, peeled and diced 1/2 cup green beans cooked and finely chopped 1 carrot pared and finely cubed 1/2 cup green onions chopped 1/2 teaspoon salt 1 tablespoon celery minced 1 tablespoon parsley minced fresh Freshly ground pepper to taste 1 teaspoon Italian herb seasoning, crushed Tabasco® pepper sauce to taste 3 tablespoons water 2 eggs yolk Prepare lard pastry; refrigerate dough for 1 hour, covered. Heat oil in large skillet; add meat and brown, stirring frequently. Add potato, green beans, carrot, green onions, salt, celery, parsley, pepper, Italian herb seasoning, and Tabasco®, stir-fry for 3 minutes. Add 1 tablespoon water, cover, and steam another 2 minutes. Cool. Roll out pastry dough 1/8 -inch thick; cut into 5-inch rounds and fill with cooled filling. Moisten edges with water, fold rounds in half, and press down edges with tines of a fork. Place on lightly greased cookie sheet. Beat together egg yolks and 2 tablespoons water; brush over pastries. Bake in a preheated 375° F oven for 30 to 40 minutes. Brush with egg wash 3 times during baking period to make crust crisp and golden. When cool, wrap in foil to transport to picnic. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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