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.
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.
PASTECHIS (ANTILLEAN MEAT TURNOVERS)
A family favorite from when we lived on the Caribbean island of Bonaire. This recipe does involve some time, but the time and effort are worth it! The pastry recipe is posted separately. Besides the meat, we also like to use chunks of cheese in the pastry rounds too! Be sure edges are sealed well, or else they could come apart during frying; especially the cheese!
Provided by SilentCricket
Categories Meat
Time 2h
Yield 60 cocktail pastechis
Number Of Ingredients 21
Steps:
- Saute vegetables in oil.
- Add beef and cook until well done.
- Add bouillon cube, cumin, tomato paste and if necessary, a little water.
- Stir to mix ingredients.
- Simmer until bouillon cube is dissolved.
- Add remaining ingredients.
- You can do a taste test and make filling as spicy as desired.
- Place 1 generous teaspoon of filling on round of Pastechi Pastry.
- Fold rounds in half.
- Seal and crimp edges.
- Fry in hot oil till golden brown.
- Drain on paper towels.
- Serve warm!
- (We like to dip our pastechis in ketchup, but they're yummy plain too!).
GOURMET PASTELILLOS (MEAT PIES)
The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.
Provided by Joanna
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 15
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
- Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
- Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g
PASTECHI PASTRY DOUGH
Antillean meat turnover pastry...I posted the recipe for the filling separately. These are a real taste treat for my family and reminds us of our time living on the southern Caribbean island of Bonaire. There is time and effort involved, but the results are worth it! Prep time includes resting time for pastry.
Provided by SilentCricket
Categories Meat
Time 1h15m
Yield 60 cocktail pastechis
Number Of Ingredients 9
Steps:
- Mix dry ingredients with butter.
- Slowly add liquid.
- Knead to a smooth ball and let stand 20 minutes.
- Roll out thinly on lightly floured board.
- Cut into rounds using biscuit cutter or glass.
- Place 1 generous tsp of Pastechi filling (recipe posted separately) onto rounds.
- Fold rounds in half; seal and crimp edges.
- Fry in oil until golden brown.
- Drain on paper towels.
- Serve warm and with ketchup, if desired.
- ***recipemay be halved.
Nutrition Facts : Calories 98.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 12.6, Sodium 164.5, Carbohydrate 16, Fiber 0.5, Sugar 1.5, Protein 2.2
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