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Ingredients

• If your kitchen is very warm, refrigerate all of the dough ingredients for 30 minutes before making the dough. There should be plenty of dough to cut out and make 8 turnovers without having to reroll any dough scraps; we found the rerolled scraps of dough to be very tough. These turnovers are as good at room temperature as they are hot out of the oven.
• INGREDIENTS
• Pastry
• 3 3/4 cups unbleached all-purpose flour (18 3/4 ounces), plus extra for the work surface
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/2-inch cubes and chilled
• 1 1/4 cups ice water
• Meat Filling
• 2 tablespoons unsalted butter
• 1 pound (90 percent lean) ground beef
• 1 medium onion , minced
• 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
• 1 tablespoon minced fresh thyme leaves
• salt and ground black pepper
• 1 teaspoon dried mustard
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unbleached all-purpose flour
• 1/4 cup dark beer , such as Newcastle Brown ale
• 1/4 cup heavy cream
• 2 teaspoons worcestershire sauce
• 1 large egg , beaten
• Cutting and Filling Meat and onion Turnovers:
• 1. Line 2 baking sheets with parchment. Roll 1 disk of dough into a 15-inch square on a lightly floured work surface. Using a 6-inch bowl or plate as a guide, cut out 4 rounds with a paring knife. Transfer the rounds to a parchment-lined baking sheet. Repeat with the second disk of dough.
• 2. Place a generous 1/4 cup of the cooled filling in the center of each round. Wet the edges of the round with water and fold the dough in half over the filling, pressing with your thumb to seal the dough.
• 3. Crimp the sealed edge of the turnover with your thumb and forefinger.

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