| 1 | In a bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. |
| 2 | Combine the water, egg and vinegar; mix well. |
| 3 | Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. |
| 4 | Cover and chill for 30 minutes. |
| 5 | Meanwhile, combine the first 6 filling ingredients. |
| 6 | Divide pastry into 15 equal portions. |
| 7 | On a lightly floured surface, roll out one portion into a 6 ? circle. |
| 8 | Mound a heaping 1/3 cup filling on half of circle. |
| 9 | Moisten edges with water; fold dough over filling and press edges with a fork to seal. |
| 10 | Transfer to a greased baking sheet. |
| 11 | Repeat with remaining pastry and filling. |
| 12 | Cut 3 slits in the top of each turnover; brush with cream. |
| 13 | Bake at 375 °F for 35-40 minutes or until vegetables are tender and crust is golden brown. |
| 14 | Country woman magazine, sept/oct 1995 |
