Beef Turnovers Recipe
Ingredients
| Lean ground beef | 1/2 Pound | |
| Onion | 2 Tablespoon, chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| 1 small tomato, seeded, diced | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| 1/2 cup beef broth or bouillon | ||
| Almonds | 1 Tablespoon, finely chopped | |
| Raisins | 2 Tablespoon, chopped | |
| Appetizer Pastry dough or pie dough of choice | ||
Directions
In a medium skillet, saute ground beef until browned.
Drain and discard drippings.
Stir in onion, green pepper, tomato, salt and pepper.
Stir cornstarch into beef broth or bouillon until dissolved.
Stir into meat mixture.
Cook and stir about 4 minutes until mixture is slightly thickened.
Remove from heat.
Stir in almonds and raisins; cool slightly.
Preheat oven to 400°F (205°C).
On a lightly floured surface, roll out pastry to a 22" x 15" rectangle.
Cut into 3-inch circles.
Spoon 1 to 2 tablespoons filling on center of each circle.
Fold dough over filling; press edges with tines of a fork to seal.
Puncture top with tines of fork to let steam escape.
Repeat with excess dough.
Arrange on 2 ungreased baking sheets.
Bake for 12 to 15 minutes in preheated oven until golden brown.
Drain and discard drippings.
Stir in onion, green pepper, tomato, salt and pepper.
Stir cornstarch into beef broth or bouillon until dissolved.
Stir into meat mixture.
Cook and stir about 4 minutes until mixture is slightly thickened.
Remove from heat.
Stir in almonds and raisins; cool slightly.
Preheat oven to 400°F (205°C).
On a lightly floured surface, roll out pastry to a 22" x 15" rectangle.
Cut into 3-inch circles.
Spoon 1 to 2 tablespoons filling on center of each circle.
Fold dough over filling; press edges with tines of a fork to seal.
Puncture top with tines of fork to let steam escape.
Repeat with excess dough.
Arrange on 2 ungreased baking sheets.
Bake for 12 to 15 minutes in preheated oven until golden brown.
Chef
