Beef Burgundy Turnovers

1. For the pastry, combine flour, salt, and marjoram or oregano in a medium mixing bowl. Cut in shortening until mixture resembles cornmeal. Add 1 beaten egg and 1/4 cup milk. Stir until well-blended. Add more milk, 1 teaspoon at a time, until mixture starts to form a ball. Divide dough in half. Wrap in plastic wrap and set aside.

2. Cook mushrooms, onion, carrot, and garlic in oil in a large skillet until vegetables are tender. Stir in beef. Combine red wine, cornstarch, thyme, bouillon granules, and pepper; add to skillet. Cook and stir over medium heat until thickened and bubbly; cook 1 minute more. Remove from heat; cool.

3. Roll one portion of the pastry on a lightly floured surface until slightly less than 1/8 inch thick. Cut into 3-inch circles; reroll scraps and cut enough circles to total 15. Repeat with remaining dough potion. Place 1 rounded teaspoon of meat mixture into the center of each circle. Moisten edges with water; fold up two opposite sides to meet at the top. Firmly press edges together; flute edges. Place turnovers on a foil-lined baking sheet. Stir together the egg and water. Brush over turnovers. Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

4. Meanwhile, for the dip stir together sour cream, parsley, and horseradish in a small bowl. Serve with warm turnovers. Makes 30 servings.