Ham Turnovers
Yield
1 batchPrep
20 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 2 ½ | pounds |
ham
cooked, chopped |
|
| 1 ⅓ | tablespoons |
onion, dried flakes
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 ⅓ | tablespoons |
parsley flakes
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
dry mustard
|
|
| Pastry | |||
| 6 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
vegetable shortening
|
*
|
| ¾ | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1.1 | kg |
ham
cooked, chopped |
|
| 2E+1 | ml |
onion, dried flakes
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 2E+1 | ml |
parsley flakes
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
dry mustard
|
|
| Pastry | |||
| 1.5 | l |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
vegetable shortening
|
*
|
| 177 | ml |
water
cold |
|
Directions
Mix ham, onion, tomato sauce, parsley flakes, pepper, mustard, and horseradish.
Set aside.
Mix flour and salt.
Mix in shortening only until mixture is crumbly.
Add cold water and mix quickly. Let dough rest 15 minutes.
Divide dough into 24 pieces; form into balls.
Roll each ball out on lightly floured surface to make a circle about 5 inches in diameter, about ⅛ inch thick.
Place about 3 tablespoons ham mixture onto one half of each pastry circle.
Fold other half of circle over ham mixture. Seal edge by pressing with tines of a fork.
Bake.
