Recipe - Curried Meat Turnovers

1 pack (8oz) cream cheese;
softened
One half cup Butter; softened
2 cup Flour; sifted
One half teaspoon Salt
2 tablespoon Butter or margarine
1 md Onion; chopped
One fourth pound Fresh mushrooms; chopped
1 One half cup Coarse ground pork; cooked
(leftovers are ok)
1 tablespoon Sherry
1 tablespoon Soy sauce
One half teaspoon Sugar
One half teaspoon Curry powder; to taste
2 (up to)
3 tablespoon Sour cream

Combine sour cream, butter, flour & salt. Blend with fingers until mixture
holds together. Form into a ball, wrap in waxed paper & refrigerate at
least 4 hours or overnight. Heat butter in skillet. Add onions & mushrooms
& saute until onion is tender but not brown. With slotted spoon remove to
bowl. Add meat to skillet & heat 12 minutes. Add sherry, soy sauce, sugar
& curry. Mix well over low heat 12 minutes. Combine with onion mixture,
mixing well. Add enough sour cream to moisten. Cool. Roll dough as thin as
possible on floured board, cut in 3inch circles. Place teaspoon filling on
one side of circle, moisten edges with water, fold over dough, moisten top
edge with water & press with fork to seal. Prick top with fork. Place on
ungreased baking sheet. Bake at 400 for 15 minutes or until browned. Brush
tops with egg whites before baking. Yields about 40.

LOU ANDERSON

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.