Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
2 1/2 lb Cooked ham (8 c) --
- finely chopped
1 1/3 tb Instant minced onion
8 ounces Canned tomato sauce
1 1/3 tb Parsley flakes
1/4 ts Pepper
1 ts Dry mustard
1 ts Prepared horseradish
Pastry:
6 1/2 c Flour -- unsifted
2 ts Salt
2 c Shortening
3/4 c Water -- cold
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" in diameter, about
1/8" thick. Place about 3 tb 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 400°F (hot). Place turnovers on baking sheet. Bake
30 minutes or until lightly browned. Serve with Mushroom Sauce or
Vegetable Sauce.
To Freeze:
Place 6 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 400°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.
Notes:
This recipe is for 24 servings (1 turnover each). Directions are
given for dividing the prepared food into 4 parts of 6 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.
"Freezing Combination Main Dishes" by Meredith Robinson and
Lois Fulton (Consumer and Food Economics Institute, Agriculture
Research Service) USDA Home and Garden Bulletin No. 40, 1973
(Stock Number 0100-02712).
