Recipe: Vegetable Turnovers

Serves 2.


6 Tbsp. cold butter
1-3/4 cup all-purpose baking mix
3/4 cup milk
Cut the baking mix into the butter with a fork or pastry blender until it has the texture of fine cornmeal. Add milk and stir. Proceed with instructions below.

1/2 cup diced cheese
1/3 cup diced onion
1-1/3 cup finely cut vegetables (bell pepper, broccoli or cauliflower in small florets, frozen corn kernels, chopped celery, artichoke hearts, quartered mushrooms, etc.)


Make the dough. Turn the dough out onto a floured cloth and divide into 4 parts. Roll out each part into a 7"x5" rectangle -- just about the size of your hand. Let the dough rest while you chop and mix together the filling ingredients. Put 1/4 of the filling on each dough square. Fold up the long sides, stretching dough as necessary and pinch edges together. Fold the short sides up and use a little water as needed to seal them firmly. Put each dough packet on a non-stick cookie sheet. Bake for 30 minutes. Remove from oven and let stand for 5 minutes before serving. Good with a little hot mustard for dipping.


You can use a biscuit mix or start from scratch.