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.
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.
BIEROCKS (GERMAN MEAT TURNOVERS)
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
Provided by Pamela Logsdon
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
- Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g
MEAT TURNOVERS
Another recipe from Strictly Thrifty Menus. Serve with spicy chili sauce. Or heat a can of mushroom soup, undiluted, and add a dash of Worchestershire sauce. Serve with Tomato Soup, Green Beans, Pear & Cottage Cheese Salad and Fruit Dumplings.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
- Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
- Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
- Bake 15 to 20 minutes.
Nutrition Facts : Calories 376.4, Fat 17.4, SaturatedFat 6.1, Cholesterol 42.2, Sodium 1287.3, Carbohydrate 39.6, Fiber 1.2, Sugar 12.9, Protein 15.2
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
SOUR CREAM AND BEEF TURNOVERS
This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too. -Elva Kelly, Prince George, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat., Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 74mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber trace fiber), Protein 2g protein. Diabetic Exchanges
More about "ground beef turnovers recipes"
BARBECUE BEEF AND POTATO TURNOVERS RECIPE
From pillsbury.com
JAMAICAN BEEF PATTIES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
10 BEST GROUND BEEF TURNOVERS RECIPES | YUMMLY
From yummly.com
HOT BEEF AND MUSHROOM TURNOVERS RECIPE
From pillsbury.com
SPICED BEEF TURNOVERS RECIPE - WOMAN'S DAY
From womansday.com
BEEF TURNOVERS - RECIPE | COOKS.COM
From cooks.com
CHEESEBURGER TURNOVERS RECIPE FOR THE PICKY EATERS IN …
From theseoldcookbooks.com
TANGY BEEF TURNOVERS | READER'S DIGEST CANADA
From readersdigest.ca
RECIPES > BEEF > HOW TO MAKE GROUND BEEF TURNOVERS
From mobirecipe.com
KETO GROUND BEEF TURNOVERS | MYDELICIOUSMEALS.COM
From mydeliciousmeals.com
BEEF TURNOVERS RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
GROUND BEEF TURNOVERS - BIGOVEN.COM
From bigoven.com
RUSSIAN CHEBUREKI ( DEEP-FRIED TURNOVERS) - CHEFJAR
From chefjar.com
VEGETABLE TURNOVERS | MRFOOD.COM
From mrfood.com
RUSSIAN CHEBUREKI RECIPE (GROUND BEEF TURNOVERS) | RECIPE | FOOD ...
From pinterest.ca
SPICY BEEF TURNOVERS - DIRTY GOURMET
From dirtygourmet.com
15 QUICK AND EASY GROUND BEEF DINNER RECIPES - THE SPRUCE EATS
From thespruceeats.com
GROUND BEEF TURNOVERS - BIGOVEN.COM
From bigoven.com
GROUND BEEF TURNOVERS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
SPICY GROUND BEEF TURNOVERS RECIPE FOR MINI CHEBUREKI
From grantourismotravels.com
BEEF TURNOVERS (EMPANADAS) - SPANISH RECIPES
From fooddiez.com
BEEF TURNOVER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST MEAT TURNOVERS RECIPES | YUMMLY
From yummly.com
CURRIED BEEF TURNOVERS | CANADIAN LIVING
From canadianliving.com
RUSSIAN CHEBUREKI RECIPE (GROUND BEEF TURNOVERS) - MELANIE COOKS
From melaniecooks.com
MEAT TURNOVERS RECIPE GROUND BEEF : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GROUND BEEF TURNOVERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUSSIAN CHEBUREKI RECIPE (GROUND BEEF TURNOVERS)
From pinterest.ca
EMPANADAS (BEEF TURNOVERS) - SPANISH RECIPES
From fooddiez.com
MEAT TURNOVER RECIPE BIEROCKS DOUGH - FOOD NEWS
From foodnewsnews.com
GROUND BEEF TURNOVERS RECIPE | RECIPELAND
From recipeland.com
MEAT TURNOVERS RECIPE | MYRECIPES
From myrecipes.com
10 BEST GROUND BEEF TURNOVERS RECIPES | YUMMLY
From yummly.co.uk
BEEF TURNOVERS - RECIPE | COOKS.COM
From cooks.com
CRISPY CURRIED BEEF TURNOVERS RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love
Related Search