Chuckwagon Turnovers

Directions

1. Cook and stir meat and onion till onion is tender. Remove from heat; cold slightly. Stir in remaining meat filling ingredients; set aside.
2. Prepare pastry. Measure flour and salt into bowl; cut in shortening thoroughly. Sprinkle in water, 1 Tbsp. at a time, mixing till all flour is moistened and dough almost cleans siede of bowl (1 to 2 tsp. water can be added if needed). Gather dough into a ball; divide in half.
3. Roll each half into 10-inch circle on lightly floured cloth-covered board. Place 1 1 c. meat filling on half of each circle. Fold pastry over filling and press edges to seal securely. Prick tops of turnovers several times. Carefully place turnovers on ungreased baking sheet. (To serve immediately, see below). Freeze uncovered till hard, about 2 hrs. Remove turnovers from baking sheet. Wrap, label and return to freezer. (store no longer than 3 months.
4. Makes sufficient for 4 to 5 servings).
5. 35 min before serving, remove Chuckwagon Turnovers from freezer and unwrap; place on ungreased baking sheet. Bake in 425 oven till brown, 25 to 30 min. Gravy or possibly a tomato sauce is a nice addition.
6. To serve immediately: Bake in 425 oven till brown, 20 to 25 min. Gravy or possibly a tomato sauce is a nice addition.
7. * if using self-rising flour, omit salt from Pastry. Pastry made with self-rising flour differs in flavor and texture.