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Ham Turnovers

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CATEGORY CUISINE TAG YIELD
Freezes, Well 24 Servings

INGREDIENTS

2 1/2 lb Cooked ham, finely chopped
8 cups
1 1/3 T Instant minced onion
8 oz Canned tomato sauce
1 1/3 T Parsley flakes
1/4 t Pepper
1 t Dry mustard
1 t Prepared horseradish
6 1/2 c Unsifted flour
2 t Salt
2 c Shortening
3/4 c Cold water

INSTRUCTIONS

FILLING:  Mix ham, onion, tomato sauce, parsley flakes, pepper,
mustard, and horseradish.  Set aside.  PASTRY:  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 1/8-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.  TO SERVE WITHOUT FREEZING:  Preheat oven to 400ø F.
(hot).  Place  turnovers on baking sheet.  Bake 30 minutes or until
lightly browned.  Serve with Mushroom Sauce or Vegetable Sauce.  TO
FREEZE:  Place six turnovers at a time in a single layer on freezer
wrap.  Complete wrapping by pulling paper up over top of food.  Put
edges of wrap together and fold several times so paper lies directly
on top of food.  Fold ends of freezer wrap over the top and seal with
freezer tape. Label with name of food, date of freezing, and last  date
the food should be used for best eating quality (about 6  months).
Freeze immediately for 10 to 12 hours before stacking  packages.  TO
HEAT FROZEN TURNOVERS:  Preheat oven to 400ø F. (hot).  Remove
freezer wrap.  Place food on a baking sheet.  Bake 45 minutes or  until
turnovers are lightly browned.  Serve with Mushroom Sauce or  Vegetable
Sauce. Posted to MC-Recipe Digest V1 #184  Date: Mon, 05 Aug 1996
11:23:15 -0500  From: "R. Winters" <rosie@iadfw.net> Serving Ideas :
Serve with  Mushroom or Vegetable Sauce. (separate recipes)  NOTES :
This recipe is for 24 servings (1 turnover each).  Directions  are=
given for dividing the prepared food into four parts of six  servings
each. = One part may be completely cooked and served at the  time of
preparation. = The remaining parts may be frozen.  The  topping sauce
is added at the time= of serving.  You will want to  have the
ingredients on hand when you are= ready to use the frozen  turnovers.

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