Tangy Beef Turnovers Recipes

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.

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.

TANGY BEEF TURNOVERS

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese; mix well. 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 degrees F for 15-18 minutes or until golden brown.

TANGY BEEF TURNOVERS

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese; mix well. 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 degrees F for 15-18 minutes or until golden brown.

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.