Ham turnovers
25 portions, 1 turnover each
1½ quarts ground cooked ham (lightly packed) ⅓ cup finely chopped onion (well packed) 1 cup tomato sauce 2 tablespoons chopped parsley ¼ teaspoon pepper ¾ teaspoon powdered dry mustard ¾ teaspoon prepared horseradish 6½ cups sifted all-purpose flour 2 teaspoons salt 1¾ cups shortening 1 cup cold water
Combine ham, onion, tomato sauce, parsley, pepper, mustard, and horseradish.
Make pastry as follows: Sift flour and salt together. Cut in shortening until the mixture is granular. Add water a little at a time and mix lightly with a fork. Roll out dough on a lightly floured board to ⅛-inch thickness. Cut into rounds or squares about 5 inches across.
Place about 2½ tablespoons of ham mixture on each piece of pastry. Fold pastry over from center, forming a half-moon or triangle. Crimp edges of pastry together with a fork.
To serve immediately. Bake at 400° F. (hot oven) for 25 minutes. Serve peas or celery in cream sauce over the turnovers.
To freeze. Wrap unbaked turnovers individually in the freezer packaging material and pack in cardboard cartons. Or pack in layers in moisture-proof freezer containers, separating the layers with two sheets of cellophane or other moisture-vapor-resistant material. Seal and freeze.
To prepare for serving. Remove the wrapping, place turnovers on a baking sheet, and bake at 400° F. (hot oven) for 30 minutes.
Menu suggestion. Serve peas or celery in cream sauce over the turnovers. Assorted raw vegetables, baked sweetpotatoes, and cinnamon apples might complete the menu.