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Beef Turnovers

 Beef Turnovers
My husband and I developed this recipe for the restaurant we own and operate. We make a limited number each day and never have a problem selling out.—Judie Sadighi, Twain Harte, California
8 ServingsPrep: 40 min. Bake: 30 min.


  • 2 pounds ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup chopped green onions
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter or margarine
  • 2 medium tomatoes, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • DOUGH:
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1-1/2 cups milk
  • Spaghetti sauce, warmed
  • Shredded mozzarella cheese and additional Parmesan cheese, optional


  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Add salt and pepper; remove and set aside. In the same skillet,
  • saute mushrooms, onions and parsley in butter until tender. Add

2 of 2

Beef Turnovers (continued)

Directions (continued)

  • tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and
  • beef; mix well. Cool. In a large bowl, combine flour, baking powder,
  • baking soda and salt. Cut in shortening until mixture resembles
  • coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10
  • times. Divide dough into eight portions. Roll each into an 8-in.
  • circle. Place on greased baking sheets. Mound about 1/2 cup filling
  • on half of each circle. Fold dough over filling and press edges with
  • a fork to seal. Bake at 375&$deg; for 30 minutes or until golden
  • brown. Top with spaghetti sauce and cheese if desired. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 602 calories, 29 g fat (11 g saturated fat), 71 mg cholesterol, 953 mg sodium, 53 g carbohydrate, 3 g fiber, 30 g protein.