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.
EMPANADAS (BEEF TURNOVERS)
The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
EMPANADAS - BEEF TURNOVERS
Steps:
- 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- 3. Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.
SAVORY GARLIC BEEF & BROCCOLI TURNOVERS
Turn ground beef and broccoli into something special with a creamy garlic sauce and crispy phyllo dough.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Mix cream cheese spread, 2 Tbsp. milk and garlic until blended. Reserve 3 Tbsp. cream cheese mixture. Brown meat with onions in large skillet; drain. Return meat mixture to skillet. Add broccoli; cook and stir 3 min. Stir in flour and pepper. Add remaining cream cheese mixture and sour cream; cook and stir on low heat 2 min. or until heated through.
- Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
- Spoon 3 Tbsp. meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers, seam sides down, on baking sheets; brush with remaining butter.
- Bake 12 to 15 min. or until golden brown. Mix reserved cream cheese mixture and milk. Place turnovers on platter; drizzle with cream cheese mixture. Sprinkle with parsley.
Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
CORNISH BEEF AND VEGETABLE TURNOVERS
Steps:
- Make dough:
- Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
- Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently stir with a fork (or pulse in processor) until incorporated.
- Gently squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition until just incorporated, continuing to test. (If you overwork dough or add too much water, pastry will be tough.)
- Turn dough out onto a lightly floured work surface and divide into 6 portions. With floured heel of your hand, smear each portion once in a forward motion to help distribute fat. Form each portion into a disk, rotating on work surface. Wrap disks separately in wax paper or plastic wrap and chill until firm, at least 1 hour and up to 8.
- Make filling while dough chills:
- Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, stirring, until browned and dry, about 6 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet and cook onion and garlic over moderate heat, stirring, until softened, about 5 minutes. Add onion to mushrooms. Peel potato and cut into 1/2-inch cubes, then add to mushroom mixture with steak, carrots, parsley, salt, and pepper, tossing well. Cool completely.
- Assemble pasties:
- Roll out 1 piece of dough on lightly floured surface into a 9-inch round (keep remaining pieces covered). Mound 1 cup filling on round, slightly off center. Brush a 1/2-inch border on dough with water and fold dough over to form a half-moon. Trim edge with a fluted pastry wheel or a knife, then crimp to seal. Cut 3 small steam vents in top crust with a sharp knife and put pasty on 1 of 2 buttered large baking sheets. Make more pasties with remaining dough and filling, then chill 30 minutes, loosely covered.
- Preheat oven to 350°F.
- Brush pasties with egg and bake in upper and lower thirds of oven, switching position and rotating sheets halfway through baking, until golden, about 40 minutes total. Cool slightly before serving.
AIR-FRYER BEEF TURNOVERS
My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using refrigerated crescent rolls and an air fryer. My children love the turnovers plain or dipped in ketchup.-Claudia Bodeker, Ash Flat, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Add sauerkraut and cheese. , Preheat air fryer to 350°. Unroll crescent roll dough and separate into rectangles; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. In batches, place turnovers in a single layer in greased air fryer. Cook until golden brown, 12-15 minutes.
Nutrition Facts : Calories 634 calories, Fat 35g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 2g fiber), Protein 27g protein.
GROUND BEEF AND BACON TURNOVERS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Main course turnovers filled with ground beef, bacon, cheese,tomatoes, peppers and onions baked in a golden pie crust.
Provided by bc574384
Categories One Dish Meal
Time 50m
Yield 4 Turnovers, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
- Preheat oven to 450 degrees F.
- In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
- Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
- Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
- Unroll the pie crusts and lay one round crust in the center of each piece of foil.
- Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
- Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
- Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
- Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
- Bon Apetite!
Nutrition Facts : Calories 1346.3, Fat 93.4, SaturatedFat 29.4, Cholesterol 220.9, Sodium 2612, Carbohydrate 48.6, Fiber 2.3, Sugar 3.4, Protein 73.9
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