Meat Turnovers

From 1916:

Almost any kind of chopped meat may be used in these, and if the quantity on hand is small, may be mixed with potato or cooked rice.
This filling should be seasoned to taste with salt and pepper, onion, or whatever is relished, and laid on pieces of short biscuit dough rolled thin and cut into circles about the size of an ordinary saucer.
The edges of the dough should be moistened with white of egg, the dough then folded over the meat and its edges pinched closely together.
If desired, the tops of the turnovers may be brushed over with yolk of egg before they are placed in the oven.
About half an hour’s baking in a hot oven is required.
Serving with a brown sauce increases the flavor and moistens the crust.

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