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Ground Beef Turnovers Recipe
Ground Beef Turnovers Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min.
MAKES:15 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min.
MAKES: 15 servings

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 ground beef
    X
    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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Ground Beef Turnovers in Country Woman September/October 1995, p33

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.

Reviews for Ground Beef Turnovers

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (2)
2 Star
 (3)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 10, 2012

"I tried this recipe as a way to make freezable meals for 'grab and go' lunches and dinners. For this it works great!

While like others I found that the filling exceeded the pastry by at least 2X making another batch of pastry was not a problem and having lots in the freezer is just fine.
The pastry is wonderful [although I would like to find one with less shortening] I see lots of potential with it a variety of different fillings.
The filling is a tad on the bland side. I tried spicing it up with garlic and Worcheshire sauce which seemed to help some.
To help with the dryness I added some zucchini [lots around this time of year!] Next time I might also add some tomatoes and/or spinach."

MY REVIEW
Reviewed Aug. 29, 2012

"This recipie was pure misery to make. Since the biggest pan I had would only hold 4-6 of the turnovers I had to bake them up in batches. Combine that with the prep work and it took me nearly 4 hours to make them all. I did modify the filling until it was entirely unrecognizable. Firstly the original recipe doesn't have any flavours in it. I added some herbs and spices to give it more taste. Secondly the idea of putting raw meat int he dough and hoping it cooked up properly by the time the pastry was done terrified me so I pre-cooked it all. Plus, as per the other comments, it was just too darn dry, so I added a thickener and some hot water to make a very thick gravy. I basically turned the filling into my own sheppards pie filling. The pastry was pretty good and not too hard to make and was the only thing I didn't modify. IF you have kids underfoot don't even think of attempting it just won't happen."

MY REVIEW
Reviewed Jan. 28, 2012

"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."

MY REVIEW
Reviewed Sep. 13, 2011

"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."

MY REVIEW
Reviewed Mar. 28, 2011

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

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