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.
CAJUN BOUDIN
Boudin (boo-dahn) is a wonderfully scrumptious Cajun dish made with meat, rice, and seasonings. Boudin sausage is normally stuffed with pork and rice, but you can add shrimp, crawfish, or alligator meat.
Provided by Christy Lane
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 3h30m
Yield 18
Number Of Ingredients 17
Steps:
- Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours.
- Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside.
- Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool.
- While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches.
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 188 calories, Carbohydrate 20 g, Cholesterol 63.8 mg, Fat 6.6 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 2.4 g, Sodium 550.9 mg, Sugar 1 g
CAJUN CRESCENT TURNOVERS
Ok if you like kind of spice food of side this greatly compliments a nice seafood or crawfish gumbo dinner... Enjoy
Provided by Printessa
Categories Rice
Time 23m
Yield 8 turnovers, 8 serving(s)
Number Of Ingredients 17
Steps:
- For filling:
- Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
- Add rice and water.
- Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
- Bring to a boil, cover tightly, simmer for 10 minutes.
- For DOUGH:
- While rice is simmering, preheat oven to 375°F
- Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
- Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
- Fold dough over and press with a fork to seal the edges.
- Beat egg, garlic powder and garlic salt.
- Brush the tops of turnovers with beaten egg mixture.
- Place on lightly greased cookie sheet.
- Bake 12-13 minutes.
Nutrition Facts : Calories 363.2, Fat 7.6, SaturatedFat 3, Cholesterol 62.4, Sodium 397.7, Carbohydrate 62.1, Fiber 5, Sugar 4.5, Protein 12.6
LOUISIANA SWEET-DOUGH MINCEMEAT TURNOVERS
Can be prepared in 45 minutes or less.
Yield Makes 4 turnovers
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a bowl whisk together the flour, the baking powder, and the salt. In a bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy, beat in the vanilla and the egg, and beat in the flour mixture in batches alternately with the milk. Chill the dough, dusted with flour and wrapped in plastic wrap, in the freezer for 10 minutes.
- Divide the dough into fourths and roll out 1 piece of the dough 1/8 inch thick on a well-floured surface, keeping the remaining pieces covered and chilled. Cut a 4-inch round from the dough, brush off any excess flour, and brush the edges with water. Put 1 tablespoon of the mincemeat in the center of the round, fold the dough over to enclose the mincemeat, and pinch the edges together to seal them. Make 3 more turnovers in the same manner with the remaining dough and mincemeat. Bake the turnovers on a buttered baking sheet in the middle of the oven for 15 minutes, or until the edges are golden.
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