Meat Turnovers

You can use leftover roast or hamburger for these.

If you use hamburger, fry it with salt and pepper to taste before you put it in the turnover. Also drain it well so it won't be greasy.

Filling:

• 1-1/2 cups Cooked beef (finely chopped or hamburger)
• 2 tbls. sliced onions
• 1 bouillon cube dissolved in 1/2 cup boiling water
• 3 tbls. mayonnaise
• 1/2 tsp. Worcestershire sauce
• dash of pepper
• 2 tbls. parsley (dried or fresh)

Chop meat and combine with all the above.

Roll pie crust dough into a 9" square. Cut into four 4 1/2" squares. Brush edges with milk. Put about 2 tbls. of filling in each square, near the center. Fold diagonally and press edges together with a fork. Repeat with rest of dough. Cut small slits in top of each turnover; brush tops with milk. Place on a cookie sheet and bake in preheated oven at 425° F for 20 minutes.

Serve tomato sauce over them or do as I do, use cream of celery or cream of mushroom soup thinned down into a sauce over them.