Ground Beef Turnovers

Ingredients

• 73.9 ml flour (opens in new tab) flour
• 2.46 ml salt (opens in new tab) salt
• 2.46 ml paprika (opens in new tab) paprika
• 237 ml milk (opens in new tab) milk
• 473 ml ground cooked meat (opens in new tab) ground cooked meat
• Hide ingredients for Piecrust Piecrust (opens in new tab) Piecrust
  • 946 ml flour
  • salt
  • 2.46 ml baking powder
  • 4.93 ml sugar
  • 355 ml shortening
  • 237 ml milk

  Sub-recipe steps

  1. In a large bowl, sift 4 cups flour, then add a pinch of salt, ½ tsp baking powder, and 1 tsp sugar. Stir to combine.
  2. Add 1½ cups shortening to the flour mixture in tablespoon-sized pieces. Use your clean hands to spread the shortening around and mix it in lightly.
  3. Slowly knead the shortening into the flour mixture with your hands until the mixture starts to stick together slightly.
  4. Slowly pour in 1 cup milk while mixing with your hands, incorporating most of the milk. Then knead the dough again with your hands until it comes together. The final dough should be slightly sticky but workable; do not overknead.
  5. Place the dough in a large plastic bag and refrigerate for about 1 hour to chill.
  6. While the dough chills, prepare your filling if needed. After chilling, dust a rolling pin and work surface with flour. Roll the dough into a thin circle large enough to cover a pie plate.
  7. Place the rolled dough into the pie plate and add your filling. If making a double-crust pie, roll out a second circle for the top crust, place it over the filling, and pinch the edges of the top and bottom crusts together. Cut slits in the top crust to allow steam to escape.
  8. This recipe makes enough dough for 4 to 5 pies. Freeze any dough you do not plan to use within a few days.