_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.