"Ma’s Moose Turnovers are in Loving Memory of Elva Kelly (nee Kent)”
Pastry: Filling:
2 cups of All-Purpose Flour ¾ lb ground moose
1 tablespoon of sugar 1 large onion, finely chopped
1 teaspoon of salt ¼ cup finely chopped mushrooms
½ cup of shortening ½ cup sour cream
1 cup od sour cream ½ teaspoon of salt and dried oregano
1 egg yolk ¼ teaspoon of pepper
1 egg
2 teaspoons of water
In a large bowl, combine the flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate for 2 hours or until easy to handle.
In a large skillet over medium heat, cook the ground moose, onion and mushrooms until meat is no longer pink. Remove from heat, drain. Stir in the sour cream, salt, oregano and pepper.
On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3 – in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick the tops with a fork. Re-roll the scraps and repeat.
Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450 F for 12-15 minutes or until lightly browned.
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