2 pounds of lean beef
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 teaspoon of white vinegar
In a large bowl, combine flour, sugar and salt; Cut in the shortening until the mixture resembles coarse crumbs. In a small bowl, combine the water, eggs and vinegar. Add to the shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until the mixture forms a ball. Cover and chill for 30 minutes.
Meanwhile, combine the first six filling ingredients. Divide the dough into 15 equal parts. On a lightly floured surface, roll one portion into a 6-1/2-in. circular.
Roll a heaping 1/3 cup of the filling into a semicircle. Moisten the edge with water; fold the dough over the filling and press the edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling.
Cut three slits at the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.