Beef Turnovers Recipes

EMPANADAS (BEEF TURNOVERS)

Steps:

• Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

TANGY BEEF TURNOVERS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese. , Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown.

GROUND BEEF TURNOVERS

Steps:

• 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 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.

EMPANADAS - BEEF TURNOVERS

Steps:

• 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
• 3. Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

SOUR CREAM AND BEEF TURNOVERS

Steps:

• 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.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

CORNISH BEEF AND VEGETABLE TURNOVERS

Steps:

• Make dough:
• Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
• Beat together yolk and 1/3 cup ice water, then drizzle over flour mixture and gently stir with a fork (or pulse in processor) until incorporated.
• Gently squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) after each addition until just incorporated, continuing to test. (If you overwork dough or add too much water, pastry will be tough.)
• Turn dough out onto a lightly floured work surface and divide into 6 portions. With floured heel of your hand, smear each portion once in a forward motion to help distribute fat. Form each portion into a disk, rotating on work surface. Wrap disks separately in wax paper or plastic wrap and chill until firm, at least 1 hour and up to 8.
• Make filling while dough chills:
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms, stirring, until browned and dry, about 6 minutes. Transfer to a large bowl. Add remaining 2 tablespoons oil to skillet and cook onion and garlic over moderate heat, stirring, until softened, about 5 minutes. Add onion to mushrooms. Peel potato and cut into 1/2-inch cubes, then add to mushroom mixture with steak, carrots, parsley, salt, and pepper, tossing well. Cool completely.
• Assemble pasties:
• Roll out 1 piece of dough on lightly floured surface into a 9-inch round (keep remaining pieces covered). Mound 1 cup filling on round, slightly off center. Brush a 1/2-inch border on dough with water and fold dough over to form a half-moon. Trim edge with a fluted pastry wheel or a knife, then crimp to seal. Cut 3 small steam vents in top crust with a sharp knife and put pasty on 1 of 2 buttered large baking sheets. Make more pasties with remaining dough and filling, then chill 30 minutes, loosely covered.
• Preheat oven to 350°F.
• Brush pasties with egg and bake in upper and lower thirds of oven, switching position and rotating sheets halfway through baking, until golden, about 40 minutes total. Cool slightly before serving.

AIR-FRYER BEEF TURNOVERS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Add sauerkraut and cheese. , Preheat oven to 350°. Unroll crescent roll dough and separate into rectangles; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake until golden brown, 12-15 minutes.

BEEF TURNOVERS (EMPANADAS)

Steps:

• In a skillet, heat oil on medium.
• Stir in beef and cook until browned.
• Stir in remaining ingredients, except discos and frying oil.
• Lower heat and simmer for 15 minutes or until mixture thickens.
• Roll discos out to about 1/2-inch larger in diameter.
• Spoon about 1 tbsp.
• meat mixture into middle, fold over; moisten edges and seal with a fork.
• Heat 2-1/2 inches of oil in a deep saucepan on medium.
• Cook empanadas in batches, turning to brown on both sides.
• Drain on paper towels.

CRISPY CURRIED BEEF TURNOVERS

Steps:

• Combine sauce ingredients in a small bowl.
• Place a wok over high heat until hot. Add oil, swirling to coat sides. Add meat, onions and green onions and cook, stirring, until meat is browned and just cooked through, about 5 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Remove from heat and let filling cool.
• Preheat oven to 375°F Roll out pastry on floured board to a thickness of 1/8 inch. Using a 3-inch round cookie cutter cut out 20 circles. For each turnover, place 2 teaspoons filling on half of a round, moisten edges of dough with water, then fold other half over to enclose filling. Crimp edges to seal.
• Place turnovers 1 inch apart on lightly oiled baking sheets; brush with egg yolk mixture. Bake until golden brown, 25 to 30 minutes. Serve warm with chutney on the side.

EMPANADAS (BEEF TURNOVERS)

Steps:

• For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
• For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
• Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.

BEEF TENDERLOIN TURNOVERS

Steps:

• In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne pepper; toss to coat meat with spices, Cover and let stand at room temperature for 15 minutes.
• For filling, in a large fry pan, heat oil over medium heat.
• Cook and stir onion and garlic in hot oil for 2 minutes.
• Add beef; cook and stir for 2 minutes more (beef may be slightly pink).
• Drain meat mixture in a colander; cool slightly.
• Preheat oven to 375°F.
• Line a baking sheet with foil; grease the foil. Set aside.
• Unfold puff pastry sheet and place on a lightly floured surface, roll into a 12 x 12 inch square.
• Cut into sixteen 3 inch squares.
• In a small bowl, beat together the egg and the water.
• Brush edges of squares with some of the egg mixture.
• Place 1 tablespoon of the beef filling in the centre of each square.
• Sprinkle some of the cheese over the beef mixture on each square.
• Fold pastry over filling, stretching pastry slightly if necessary, to form triangles.
• Press edges together tightly to seal.
• Place triangles on prepared baking sheet.
• Brush tops with remaining egg mixture.
• Prick tops with a fork.
• Bake about 20 minutes or until golden.
• Serve warm.
• MAKE AHEAD: Prepare turnovers as directed, do not bake.
• Cover and refrigerate up to 4 hours.
• Bake as directed, or to freeze, prepare and bake triangles as directed and cool on a wire rack.
• Place turnovers in a freezer container.
• Seal, label and freeze.
• To reheat, preheat oven to 375°F, place frozen triangles on a baking sheet lined with foil, bake about 10 minutes or until heated through, Serve warm.

MEAT TURNOVERS

Steps:

• Heat oven to 400*.
• Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
• Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
• Bake 15 to 20 minutes.