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Beef Turnovers

Beef Turnovers
The recipe for these Russian turnovers called Piroshkis was given to me by a cousin. Serve barbecue or sweet-and-sour sauce alongside for extra flavor.
10 ServingsPrep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 tablespoon finely chopped onion
  • 2 tablespoons sour cream
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon pepper
  • 3 sheets refrigerated pie pastry (9 inches)
  • Barbecue or sweet-and-sour sauce, optional

Directions

  • In a large skillet, cook the beef and onion over medium heat until
  • meat is no longer pink; drain. Stir in the sour cream, dill, salt,
  • mustard, curry and pepper; remove from the heat.
  • Unfold pastry sheets onto a lightly floured surface; cut into 3-in.
  • circles. Place 1-1/2 teaspoons of beef mixture in the center of each
  • circle. Brush edge of pastry with water; fold circles in half.
  • Place on greased baking sheets. With a fork, press edges to seal and
  • poke holes in top. Bake at 400° for 10-12 minutes or until
  • golden brown. Serve warm with barbecue or sweet-and-sour sauce if
  • desired. Yield: 2-1/2 dozen.
© Taste of Home 2013

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Beef Turnovers (continued)

Nutrition Facts: 3 turnovers equals 330 calories, 19 g fat (8 g saturated fat), 25 mg cholesterol, 317 mg sodium, 31 g carbohydrate, trace fiber, 7 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
© Taste of Home 2013