OUTTA SIGHT SWEET POTATO TURNOVERS
Provided by Aaron McCargo Jr.
Categories dessert
Time 1h10m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until soft, approximately 20 minutes. Use a fork to pierce the potato to see if it is tender. Drain the potatoes and let to cool.
- When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey.
- Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle, then fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Repeat with the remaining pastry sheets and filling. Brush the top of each turnover with beaten egg.
- Bake until golden brown, approximately 15 minutes. Remove and allow to cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve.
GROUND BEEF TURNOVERS
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 15 turnovers.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in 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.
Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING
Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h45m
Yield Serves a family of 4 - 6 or makes 6-8 toddler meals
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
- Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.
Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium
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