Cornish Beef And Vegetable Turnovers Recipes

CHICKEN AND LEEK CORNISH TURNOVER

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• For the filling: Heat the oil over medium-high heat in a large skillet. Cook the leeks until slightly softened, about 3 minutes. Add the carrots, mushrooms, potato, garlic, thyme, salt and pepper. Stir frequently until the vegetables are tender, about 12 minutes.
• For the sauce: Melt the butter over medium heat in a 1-quart saucepan. Add the flour and whisk until smooth, about 2 minutes. Add the milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper and nutmeg.
• Combine the vegetable mixture, sauce and chicken in a medium bowl. Season with salt and pepper. Cool the filling completely, about 20 minutes.
• Roll out the pastry into a 10-by-10-inch square on a lightly floured surface. Transfer the pastry to the prepared baking sheet. Lightly brush the edges of the pastry with beaten egg using a pastry brush. Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling. Fold and crimp the edges of the pastry together to seal the filling. Brush the top of the pastry with beaten egg. Cut a 1/2-inch-long slit in the top of the pie using a paring knife.
• Bake until puffed and golden, 30 to 35 minutes. Cool for 15 minutes and slice into 4 pieces.

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.

VEGETABLE CORNISH PASTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
• Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
• In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
• Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
• Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is 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:

• 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.

BEEF AND CABBAGE TURNOVERS

Steps:

• Heat butter in large sauce pan. add onion and cook gently until tender, about 5 mionutes. add meat and cook and stir until all redness disappears. add cabbage, carrot, salt, pepper, mace, worcestershire sauce and water. cover and simmer 15 minutes. uncover and continue cooking until all excess liquid cooks away. meat should be moist but not wet. cool.
• heat oven to 425 f
• roll pastry very thin into oblongs or squares (roll 1/2 at a time) and cut into 6-ince (15-cm) squares. you should be able to make 18 squares so be sure to roll very thin.
• lay the pastry squares out on the counter and top each one with 1/4 cup (60 ml) of the meat mixture. moisten 2 adjacent edges of the square with water and fold pastry over to form a triangle, pressing together along edges wtih the tines of a fork. put on large cookie sheets. beat egg yolk and water together an dbrush over tops of turnover (not on edges).
• bake 25 to 30 minutes or until very well browned. serve hot.

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 AND BACON TURNOVERS #RSC

Steps:

• Cook and drain bacon and set aside (pre-cooked microwavable bacon works great).
• Preheat oven to 450 degrees F.
• In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain.
• Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste.
• Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap.
• Unroll the pie crusts and lay one round crust in the center of each piece of foil.
• Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding.
• Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered.
• Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned.
• Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir.
• Bon Apetite!

CORNISH TURNOVERS

Steps:

• Prepare lard pastry refrigerate dough for 1 hour, covered. Heat oil in large skillet add meat and brown, stirring frequently. Add potato, green beans, carrot, green onions, salt, celery, parsley, pepper, Italian herb seasoning, and Tabasco®, stir-fry for 3 minutes. Add 1 tablespoon water, cover, and steam another 2 minutes. Cool. Roll out pastry dough 1/8 -inch thick cut into 5-inch rounds and fill with cooled filling. Moisten edges with water, fold rounds in half, and press down edges with tines of a fork. Place on lightly greased cookie sheet. Beat together egg yolks and 2 tablespoons water brush over pastries. Bake in a preheated 375° F oven for 30 to 40 minutes. Brush with egg wash 3 times during baking period to make crust crisp and golden. When cool, wrap in foil to transport to picnic.