Turnovers

Cooking Argentinian

Ingredients for Turnovers

For the pastry:

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups lard, or 3/4 cup each lard and butter

For the filling:

• 2 tablespoons butter or oil
• 2 medium onion, finely chopped
• 1 lb. finely chopped lean round steak
• 2 cups finely diced raw potatoesSalt and pepper
• 3 tablespoons beef broth
• 1 egg, beaten with 1/2 teaspoon water

Preparation of Turnovers

1. Prepare the pastry. Sift flour, baking powder, and salt on a flat working surface. Cut the fat into small pieces and rub into the flour to form a coarse meal. Mix to a stiff dough with cold water, gather into a ball, and refrigerate, covered, for 1 hour. Roll out on a floured surface to 1/8 inch thick. Cut into 6-inch circles.

2. Prepare the filling. Heat butter or oil in a skillet and sauté onion over moderate heat until softened. Add meat and saute for a few minutes longer. Add the potatoes, salt, pepper and broth, and cook until the potatoes are soft. Let cool and reserve.

3. Prepare the turnovers. Spoon 2 tablespoons of the filling across the center of each circle of pastry, leaving