Cheeseburger Turnovers
Ground beef mixed with onions, mustard and pickle relish, topped with Cheddar cheese and wrapped in a pastry shell.
Yield: 100 servings
| Beef Mixture: | |
1. Brown ground beef with onions until beef is no longer pink, breaking beef up into crumbles; pour off drippings.
Stir in ketchup, mustard, relish and salt, if desired; bring to a boil. Reduce heat; simmer 3 to 5 minutes. | | Ground Beef (IMPS/NAMP 136) | 10 pounds | | Onions, chopped | 1 quart | | Ketchup | 1 quart | | Chili sauce | 1 quart | | Prepared mustard | 2 cups | | Pickle relish, drained | 2 cups | | Salt | 4 teaspoons | | Pastry: | |
2. Measure flour into large mixer bowl. Blend in shortening with wire whisk on low speed 2 to 3 minutes or until mixture resembles small peas.
3. Change to flat paddle; slowly mix in water on low speed, 30 to 60 seconds or until mixture forms ball. Divide dough into four pieces.
(Dough may be refrigerated up to 5 days.)
4. Roll each piece of dough on lightly floured surface to 1/8 to 1/16-inch thickness. Cut each piece into twenty-five 5-1/2-inch squares. | | All-purpose flour | 13 1/4 pounds | | Shortening, chilled | 5 1/4 pounds | | Ice water | 1 1/2 - 2 quarts | | Eggs, beaten | 20 | | Water | 1 cup | | Cheddar cheese, shredded | 1 1/2 quarts |
Nutrition information per serving: 597 calories; 34 g fat(15 g saturated fat; 4 g monounsaturated fat); 92 mg cholesterol; 478 mg sodium; 53 g carbohydrate; 1.7 g fiber; 18 g protein; 8.2 mg niacin; 0.2 mg vitamin B6; 1.1 mg vitamin B12; 4.0 mg iron; 31.8 mg selenium; 3.0 mg zinc; 66.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline
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