Title: Sloppy Joe Turnover
Categories: Oamc, Tested
Yield: 10 Turnovers
1 1/2 lb Lean ground beef
1/2 c Onion, finely chopped
1/2 c Bell pepper, finely chopped
1/4 c Celery, finely chopped
1 cn Tomato soup undiluted
1 1/2 tb Worchestershire sauce
1/3 c Catsup
3 ea Pie crust for deep dish pie
I used Pillsbury ready made pie crust from refrigerator section of the
grocery store.
If you make your own make enough to use in 3 one layer deep dish pies.
Finely chop onions, bell pepper, celery. Place meat in fry pan and
start to brown then add vegetables and continue until meat is cooked
and vegetables are soft. Make sure meat is in small pieces, large
pieces will poke a hole in the crust. Add worchesterie sauce and
tomato soup and catsup, combine throughly. (If mixture looks too
runny you can add 1/4 cup dried potato buds to tighten mixture up.)
Place misture in fridge to cool down completely.
Have pie crust ready on counter. I used a 6 inch dumpling press. You
could also use a plate to cut the circle.
You will have to re-roll the leftover crust after cutting circles.
Measure out 1/4 cup of the filling, place in the middle of the dough.
Using your finger dipped in water, run around the edges of the dough.
If using the press just close tightly the edges will be sealed.
If using a plate for a pattern, place 1/4 cup filling in the middle of
dough, wet the edges of the dough and bring upper half of dough over
the filling and press to seal with the bottom dough. You can use for
or crimp the edges.
Cut 3 small cuts in top for steam to escape.
Place in freezer to flash freeze. When frozen, place in a plastic
freezer bag and mark bag with contents.
TO BAKE:
Preheat oven to 450 degrees F. Place several turnovers on a baking
sheet and bake for 25 - 30 minutes or until crust is golden brown.
Let turnover cool for a few minutes before eating.
Tested 3/1/12
Make sure crust is golden brown. Very nice, will do again
Makes a good hot lunch or light dinner. I would guess two
turnovers per person, maybe one if served with soup.
