SWEET ONION TURNOVERS
I found this in a Taste of Home cookbook and the picture looks so good! If I had enough onions on hand, I'd make them today! The prep time is an estimate. After I've made these, I'll update the time.
Provided by MarlaM
Categories Lunch/Snacks
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar and salt; cut in 3/4 cup butter until mixture resembles coarse crumbs.
- Gradually, add water, tossing with a fork until mixture forms a ball.
- Shape into a flattened ball; wrap in plastic wrap and refrigerate.
- In a large skillet, cook the onions, rosemary and thyme in remaining butter over medium-low heat until onions begin to turn golden brown.
- Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
- In a bowl, beat eggs; set aside 2 tablespoons. Stir cream and mustard into remaining beaten eggs. Stir in breadcrumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a 6-inch circle.
- Place on two greased baking sheets. Spoon about 1/2 cup onion mixture on one side of each. Fold dough over filling; press edges with a fork to seal.
- Brush with reserved beaten egg. Bake at 400 F for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.
Nutrition Facts : Calories 573.4, Fat 36.2, SaturatedFat 21.9, Cholesterol 164, Sodium 709, Carbohydrate 53, Fiber 3.6, Sugar 9.6, Protein 10.8
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.
BLAAK CHEESE AND SWEET ONION TURNOVERS
Beekman is famous for its Blaak cheese and with good reason. This semi-hard cheese, a 60/40 combo of goat and cow's milk has great nutty flavor and texture. Here it's grated and mixed with Beekman onion jam, a heady jam of onions, balsamic vinegar, and a touch of maple syrup. It all get wrapped in a flaky homemade dough. If you prefer, you can use store-bought puff pastry in place of the homemade dough-check the package for suggested cooking times and temps.
Provided by Food Network
Categories side-dish
Time 4h30m
Yield 16 turnovers
Number Of Ingredients 14
Steps:
- For the blaak onion jam: Caramelize the onions in the butter until tender and golden brown. Add salt and pepper to taste. Add the balsamic vinegar and cook until the vinegar thickens, about 1 hour. Add the syrup and cook until the mixture thickens, about 1 hour longer. Serve at room temperature. Keep in refrigerator for up to 1 week.
- For the turnovers: Pulse together the flour, sugar and salt in a food processor until combined. Add the butter and pulse until the mixture resembles coarse crumbs with some fat pea-size pieces. Add the yogurt and pulse until just combined and the dough holds together when pressed between your fingers. Transfer to a sheet of plastic wrap, shape into a flat disk and refrigerate for at least 1 hour or up to 1 day. The dough can be frozen for longer storage up to 3 months. Preheat the oven to 325 degrees F. Let the dough sit until slightly softened (this makes rolling easier), 10 minutes. On a lightly-floured work surface roll the dough out to 1/4-inch thickness. Cut out 16 rounds using 3-inch round cutters (re-roll scraps if necessary). Mix together the cheese, onion jam and mustard. Spoon a level teaspoon of cheese filling onto half of each round, leaving a 1/2-inch border. Brush the border with egg-water mixture; fold the top over and pinch to seal. Place 1 inch apart on a parchment-lined baking sheet and brush the tops with the egg-water mixture. Bake until golden brown and crisp, about 35 minutes.
SWEET ONION TURNOVER
This is a great recipe for lunch, you could substitute white onions for the sweet onions. I found it in the Taste of Home award winner's cookbook.
Provided by erin_carrier
Categories Lunch/Snacks
Time 1h
Yield 6 turnovers, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine the flour, sugar and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Gradually add water tossing with a fork until mixture forms a ball. Shape into a flattened ball; wrap in plastic and refrigerate.
- In a large skillet cook onions rosemary and thyme until onions begin to turn golden brown. Add broth and pepper; cook over high heat until liquid is absorbed. Cool slightly.
- In a bowl, beat eggs and set aside 2 T.
- Stir cream and mustard into remaining beaten eggs. Stir in bread crumbs, Parmesan cheese and onion mixture.
- Divide dough into six portions. On a lightly floured surface, roll each portion into a six inch circle.
- Place on two greased baking sheets. Spoon 1/2 cup onion mixture on one side of each.
- Fold dough over filling; press edges with fork to seal. Brush with reserved beaten egg.
- Bake at 400 degrees for 20-25 minutes or until filling reaches 160 degrees and crust is golden brown.
Nutrition Facts : Calories 573.2, Fat 36.1, SaturatedFat 21.9, Cholesterol 164, Sodium 708.9, Carbohydrate 52.9, Fiber 3.6, Sugar 9.6, Protein 10.8
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.
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- In a small saucepan set over medium-low heat, melt the butter then add the onions, rosemary, and pepper and cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Remove the caramelized onions from the heat and set them aside to cool slightly.
- Lightly flour your work surface then unfold each of the puff pastry sheets. Cut each sheet into nine squares for a total of 18 squares.
- Divide the caramelized onions and sliced fruit evenly among the squares, placing the fillings in the center of each square, then divide the cheese on top.
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