Trick Or Treat Turnovers Recipes

TRICK-OR-TREAT TURNOVERS

Trick-or-Treat Turnovers image

How cute! Marge Free of Brandon, Mississippi carved these clever pumpkin pastries to feed her hungry bunch at Halloween. The ground beef filling has a hint of onion and mustard.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1/2 pound ground beef
1 tablespoon finely chopped onion
4 ounces cubed part-skim mozzarella cheese
1/4 cup prepared mustard
2 tubes (16.3 ounces each) large refrigerated flaky biscuits
1 large egg, lightly beaten

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese and mustard; cook and stir until cheese is melted. Cool slightly. , Flatten each biscuit into a 4-in. circle; place four biscuits in each of two greased 15x10x1-in. baking pans. Spoon 2 heaping tablespoons of meat mixture onto each. , Using a sharp knife or cookie cutters, cut out jack-o'-lantern faces from remaining biscuit circles; place over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins. , Brush with egg. Bake at 350° for 10-15 minutes or until golden brown.

Nutrition Facts :

FRUIT TURNOVERS

Fruit Turnovers image

Try any fresh or frozen fruit for these handheld pies (we used blueberries). A little cinnamon is great with apples and pears. If using frozen fruit, increase sugar to 1/2 cup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Fruit

Time 35m

Yield Makes 16

Number Of Ingredients 9

Ingredients

1/3 cup sugar
2 teaspoons cornstarch
1/2 teaspoon coarse salt
3/4 pound fresh or frozen fruit, cut into 1-inch pieces if necessary
Finely grated zest of 1 lemon
All-purpose flour, for work surface
2 sheets frozen puff pastry, thawed
2 large egg yolks
Coarse sugar (optional)

Steps:

In a medium bowl, combine sugar, cornstarch, and salt. Add fruit and lemon zest; toss to coat. On a lightly floured work surface, roll each sheet of pastry into an 11-by-18-inch rectangle and cut into eight 4 1/2-by-5 1/2-inch rectangles.
Dividing evenly, place filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Combine 1 egg yolk with 1 teaspoon water. Brush border with egg wash; fold dough over filling and press edges to seal well. With the tip of a sharp knife, cut vents into pastry. Freeze turnovers.
To serve, preheat oven to 400, with rack in lower third. Place desired number of frozen turnovers on a parchment-lined baking sheet. Combine 1 egg yolk with 1 teaspoon water; brush egg wash onto turnovers and sprinkle with coarse sugar (if using). Bake until turnovers are deep golden brown and juices are bubbling, 15 to 17 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 275 g, Fat 17 g, Fiber 1 g, Protein 4 g

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