Turnip Turnovers

From Joy of Gardening Cookbook by Janet Ballantyne

Ingredients

4 c. diced turnips
¼ lb. bacon, diced
2 c. diced onions
2 c. grated carrots
½ tsp. sage
2 tsp. thyme
2 ½ c. grated sharp cheddar cheese
salt & pepper
3 c. all-purpose unbleached flour
3 tsp. sesame seeds
½ tsp. salt
1 c. vegetable shortening
½ to 2/3 c. cold water
1 egg, beaten

Directions

1. Preheat oven to 350 degrees.
   
2. Parboil the turnips until tender crisp, 8-10 minutes.
   
3. In a sauté pan, sauté the bacon until almost browned. Drain off all but about 2 Tbsp. bacon fat, and sauté the onions, carrots and herbs with the bacon until the onions are limp 3-5 minutes. Mix in the turnips and cheese. Season to taste with salt & pepper.
   
4. In a large bowl, combine the flour, sesame seeds and ½ tsp salt. Cut in the shortening until the mixture resembles gravel and sand. Add enough water to form the dough into a ball. Divide the dough into 4 sections.
   
5. On a floured board, roll out each piece of dough to a rectangle 1/8-1/4 inch thick. Trim the edges with a knife. Cut the dough into 5 to 6-inch squares. Spoon about ½ c. of filling onto each square of dough. Brush the edge of the dough with water. Fold over to make a triangle and press the edges with a fork to seal.
   
6. Transfer the turnovers to a greased cookie sheet and brush with the beaten egg. Bake the turnovers for 35-40 minutes or until golden.

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