Ground Beef Turnovers
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min.
YIELD: 15 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
Ingredients
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4 cups all-purpose flour
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1 tablespoon sugar
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2 teaspoons salt
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1-3/4 cups shortening
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1/2 cup ice water
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1 egg, lightly beaten
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1 tablespoon white vinegar
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FILLING:
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2 pounds lean ground beef (90% lean)
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1 cup diced carrots
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2 medium potatoes, peeled and cut into 1/4-inch cubes
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1 medium onion, chopped
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1 to 2 teaspoons salt
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1/4 teaspoon pepper
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Half-and-half cream
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 449 calories, 27g fat (8g saturated fat), 44mg cholesterol, 520mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 16g protein.
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