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Ground Beef Turnovers Recipe

Ground Beef Turnovers Recipe photo by Taste of Home

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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)
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With Johnsonville Italian Sausage.
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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

Ground Beef Turnovers

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(1-10) of 11 reviews

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Reviewed on Mar. 28, 2011 by jicook13

i like the pastry part, but for the filling i put in gravy and celery and some garlic powder.

Reviewed on May. 12, 2010 by iwant

Is this freezable once it's cooked?

Reviewed on Jan. 26, 2010 by Sascha18

This recipe was perfect for meat lovers! I made my turnovers quite bigger then the recipe called for so I felt like I was almost eating meatloaf in a pastry. If there is a next time, I will make sure to make them small like the recipe says and I don't think I will cut up the carrots as much, they seemed a bit too small.

Reviewed on Dec. 31, 2009 by bonniefff

we call our pirogi, and cook the beef or ground chicken,put in cheeses, pot, broccoli, or any veg you may like. deep fry, or bake then. and i make my own Tortillas, and put every thing in it ,then cook, my family love them. Bonnie Figard, from knoxville TN.

Reviewed on Oct. 10, 2009 by kisskissfara

This was absolutely fabulous! The crust was not soggy the baking time was plenty to cook all the meat the veggies and the crust. I made it for a friend and kept some for my own family they were a hit. I will definitely be making these again.

Reviewed on Sep. 22, 2009 by littleann1

They were very good. The crust was so flaky & perfect. The only thing I would add is a side of brown gravy for dipping. It kind of reminds me of shepherd's pie. :)

Reviewed on Sep. 09, 2009 by jllm

No the pastry is not soggy nor greasy and yes the ingredients are raw. The cooking time allowed is plenty to cook both the meat and the veggies. We had them tonight and really enjoyed them.

Reviewed on May. 22, 2009 by kissdacook

dos'nt the raw ground beef make the pastry soggy, greasy when cooking?

Reviewed on Apr. 14, 2009 by susang4461

Are all of he filling ingredients raw when added to the pastry?

Reviewed on Mar. 01, 2009 by BigBearMe

To answer jeremyfp question on where the half and half takes place - see where at the bottom it says "brush with cream. Bake at 375Â°" the half and half is often referred to as light cream

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