Brazilian Meat Turnovers Recipe
Summary
Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
| Frozen puff pastry | 3/4 Pound | |
| Onion | 1 | |
| Bacon slices | 1/4 Pound | |
| Butter | 2 Tablespoon | |
| Ground beef | 1/2 Pound | |
| Raisins | 3 Tablespoon | |
| Ground cloves - a pinch | ||
| Paprika | 1/4 Teaspoon | |
| Eggs - 2, hard-cooked | ||
| Green olives | 2 | |
| Egg | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Thaw the pastry.
2) Roll out to a rectangle 8 x 16 inches.
3) Cut into eight 4 inch squares.
4) Preheat oven to 400°.
5) Peel and finely chop the onion.
6) Grind or coarsely process the bacon.
7) Shell and coarsely chop the hard-cooked eggs.
8) Chop the olives.
MAKING
9) In a skillet, melt the butter and fry the onion and bacon till golden.
10) Add the beef and fry briskly, stirring frequently, till brown.
11) Remove from heat and add the raisins, cloves, salt, pepper and paprika.
12) Mix well.
13) Add olives to the pan with the eggs and mix well.
14) Place one eighth of the meat mixture on half of each dough square.
15) Brush the edges with a little of the beaten egg and fold dough over.
16) Crimp edges to seal.
17) Arrange on a dampened baking sheet and brush tops with beaten egg.
18) Bake for about 25 minutes till well risen and golden.
SERVING
19) Serve the warm Brazilian turnovers with cold salad.
1) Thaw the pastry.
2) Roll out to a rectangle 8 x 16 inches.
3) Cut into eight 4 inch squares.
4) Preheat oven to 400°.
5) Peel and finely chop the onion.
6) Grind or coarsely process the bacon.
7) Shell and coarsely chop the hard-cooked eggs.
8) Chop the olives.
MAKING
9) In a skillet, melt the butter and fry the onion and bacon till golden.
10) Add the beef and fry briskly, stirring frequently, till brown.
11) Remove from heat and add the raisins, cloves, salt, pepper and paprika.
12) Mix well.
13) Add olives to the pan with the eggs and mix well.
14) Place one eighth of the meat mixture on half of each dough square.
15) Brush the edges with a little of the beaten egg and fold dough over.
16) Crimp edges to seal.
17) Arrange on a dampened baking sheet and brush tops with beaten egg.
18) Bake for about 25 minutes till well risen and golden.
SERVING
19) Serve the warm Brazilian turnovers with cold salad.
Chef
