Beef Turnovers Recipe
Beef Turnovers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.

Ingredients

  • 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 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

Directions

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 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.
Originally published as Beef Turnovers in Taste of Home Ground Beef Cookbook 1999, p266

Nutritional Facts

1 each: 602 calories, 29g fat (11g saturated fat), 71mg cholesterol, 953mg sodium, 53g carbohydrate (5g sugars, 3g fiber), 30g protein.

Popular Videos

  • 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 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
  1. 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 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.
Originally published as Beef Turnovers in Taste of Home Ground Beef Cookbook 1999, p266

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Turnovers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review