Foldovers

Ingredients

240 ml milk
8 gr sugar
9 gr salt
12 gr dry yeast
1 packet
120 ml warm water
375 gr unbleached flour
130 gr wheat flour
700 gr beef
60 gr onion
26 gr celery
1 gr pepper
1 gr garlic powder
1 gr cumin
1 package tomato sauce
55 gr cheddar cheese
60 gr rice

Instructions

Contributed to the echo by: Rich Harper Originally from: "Western Cooking Hearty Food for Hungry Folks", by Los McBride Foldovers Scald milk. Stir in sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on a floured board and knead until elastic--about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled--about an hour. While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer gently 10 minutes. When dough has doubled, roll out very thin on a floured board. Cut into 6 envenly sized squares. Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square. Fold over as for turnovers and seal edges with a fork. Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes. Make a small slit in the top of each Foldover. Bake at 180ÂșC . for 20 minutes. Let cool. When cool spread butter on each cooled Foldover and wrap in foil. If you make large batches for future Foldovers, now is the time to freeze them. At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side.