Sour Cream and Beef Turnovers Recipe

4 3 2
Sour Cream and Beef Turnovers Recipe
Sour Cream and Beef Turnovers Recipe photo by Taste of Home
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Sour Cream and Beef Turnovers Recipe

Read Reviews
4 3 2
Publisher Photo
This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too.
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 15 min./batch

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup (8 ounces) sour cream
  • 1 egg yolk
  • FILLING:
  • 3/4 pound ground beef
  • 1 large onion, finely chopped
  • 1/4 cup finely chopped fresh mushrooms
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 teaspoons water

Directions

In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle.
Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper.
On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned.
Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.
Yield: about 4-1/2 dozen.
Originally published as Sour Cream and Beef Turnovers in Country February/March 2008, p51

Nutritional Facts

1 each: 61 calories, 4g fat (2g saturated fat), 15mg cholesterol, 74mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup (8 ounces) sour cream
  • 1 egg yolk
  • FILLING:
  • 3/4 pound ground beef
  • 1 large onion, finely chopped
  • 1/4 cup finely chopped fresh mushrooms
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 teaspoons water
  1. In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle.
  2. Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper.
  3. On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
  4. Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned.
    Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.
    Yield: about 4-1/2 dozen.
Originally published as Sour Cream and Beef Turnovers in Country February/March 2008, p51

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ann4316 User ID: 4520210 157326
Reviewed Oct. 21, 2009

"good"

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chicoswife User ID: 4423382 155455
Reviewed Sep. 17, 2009

"sounds good"

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dreyfuss User ID: 44489 158998
Reviewed Aug. 20, 2009

"sounds like something I need to try."

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