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Ground Beef Turnovers

 Ground Beef Turnovers
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
15 ServingsPrep: 30 min. + chilling Bake: 35 min.


  • 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
  • 2 pounds ground beef
    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


  • 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

2 of 2

Ground Beef Turnovers (continued)

Directions (continued)

  • 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.