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Ground Beef Turnovers Recipe

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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

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Ground Beef Turnovers Recipe

Prep: 30 min. + chilling Bake: 35 min.

Yield: 15 Servings

30 35 65

Ingredients

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1/2 cup ice water
1 egg, lightly beaten
1 tablespoon white vinegar
FILLING:
2 pounds lean ground beef (90% lean)
1 cup diced carrots
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
1 to 2 teaspoons salt
1/4 teaspoon pepper
Half-and-half cream

Directions

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. Yield: 15 turnovers.

Nutritional Facts 1 serving (1 each) equals 449 calories, 27 g fat (8 g saturated fat), 44 mg cholesterol, 520 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Ground Beef Turnovers in Country Woman September/October 1995, p33

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Reviews for Ground Beef Turnovers (2)

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Ground Beef Turnovers

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Reviewed on Jan. 28, 2012 by omgodfrey08

This recipe was crazy hard to make. there was so much filling and not enough dough (i had to make more). The dough was very cracky and made it hard to work with. If your looking for a calm fun recipe to make on your day off dont choose this one.

Reviewed on Sep. 13, 2011 by cstemp

The filling tasted good but dry. I found the crust was dry and crumbly. The preparation time was very understated by 1.5 hours. I'll look for a different recipe next time.