Best Beef Turnovers Recipes

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.

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:

• 1. 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.
• 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½" 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.
• 3. Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°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.

EMPANADAS - BEEF TURNOVERS

Steps:

• 1. 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, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
• 2. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2" 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.
• 3. Fill a deep saucepan with oil to a depth of 2 1/2". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 to 6 minutes. Transfer to paper towels to drain.

EMPANADAS (BEEF TURNOVERS)

Steps:

• For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
• For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
• Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.

EMPANADAS (BEEF TURNOVERS)

Steps:

• 1. 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.
• 2. Add onions, and cook 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.
• 3. 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, moisten edges with water, fold in half to form a half moon, and seal closed with a fork.
• 4. Place empanadas on a non-stick cookie sheet, brush with egg wash, and bake in a 350 degree oven for 20 minutes. (the empanadas can also be deep fried in oil for 4-6 minutes, flipping once, until crisp and golden brown, drained on paper towels before serving.)

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.

SOUR CREAM AND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat., Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.

AIR-FRYER BEEF TURNOVERS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat; drain. Add sauerkraut and cheese. , Preheat oven to 350°. Unroll crescent roll dough and separate into rectangles; 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 until golden brown, 12-15 minutes.

SAVORY GARLIC BEEF & BROCCOLI TURNOVERS

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread, 2 Tbsp. milk and garlic until blended. Reserve 3 Tbsp. cream cheese mixture. Brown meat with onions in large skillet; drain. Return meat mixture to skillet. Add broccoli; cook and stir 3 min. Stir in flour and pepper. Add remaining cream cheese mixture and sour cream; cook and stir on low heat 2 min. or until heated through.
• Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
• Spoon 3 Tbsp. meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers, seam sides down, on baking sheets; brush with remaining butter.
• Bake 12 to 15 min. or until golden brown. Mix reserved cream cheese mixture and milk. Place turnovers on platter; drizzle with cream cheese mixture. Sprinkle with parsley.

SAMBOSA GHOUSTI (TURNOVERS WITH GROUND BEEF AND CHICKPEAS)

Steps:

• Heat the 2 tablespoons of oil in a saucepan and add onion. Cook, stirring, until golden brown. Add meat and cook, breaking up lumps with edge of a heavy metal spoon.
• When meat loses raw look, add the water, stirring. Cook, stirring, until most of liquid evaporates.
• Spoon meat mixture into a sieve and press to drain off oil.
• Put chickpeas in container of a food processor or electric blender and grind as fine as possible. Put ground chickpeas in a mixing bowl and add the meat mixture, salt, pepper, garlic powder and coriander. Blend thoroughly.
• Lay out won ton skins, a few at a time, on flat surface. Rub outer rims with water. Spoon equal portions of meat mixture into center of each. Fold over rims to make triangles, pressing with fingers to seal.
• Heat oil for deep frying to about 365 degrees. Add turnovers, a few at a time, and cook until golden brown, turning as necessary, about 1 minute. Drain on paper towels.

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.

BEEF TURNOVERS

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375&$deg; for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired.

BEEF, SWEET POTATO, AND RAISIN TURNOVERS

Steps:

• To make the dough in a food processor, combine the flour, sugar, and salt in the work bowl and pulse 2 or 3 times to combine. Add the shortening and process for 10 seconds to combine. Sprinkle in the butter pieces and pulse 10 to 15 times, until the mixture is pale yellow and resembles coarse crumbs. Break apart pieces larger than a pea. Transfer to a bowl. (Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the ingredients.) Work in the egg mixture, one-third at a time, using a rubber spatula to fold, mash, and press the ingredients together after each addition. When all the liquid has been incorporated, you should be able to press the dough into a ragged mass with the spatula. If not, work in additional ice water by the teaspoon. Transfer the dough to a work surface (no flouring is needed) and very gently knead the dough into a ball. Pat the dough ball into a 5-inch disk. Wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
• Meanwhile, to make the filling, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent and sweet smelling and the garlic begins to turn blond. Add the beef, and use a wooden spoon or spatula to stir and mash the meat into small pieces. Cook for 30 to 60 seconds, until most of the meat has begun to brown. Add the sweet potato, water, soy sauce, salt, and pepper. Stir, lower the heat slightly, and cover. Cook for about 4 minutes, or until the potato is nearly tender; there should still be some liquid remaining. Uncover, add the raisins, and continue cooking, stirring constantly, for about 1 minute, or until the potato is tender and there is very little liquid left. Remove from the heat and use the spoon or spatula to mash half of the potato and make the mixture cohere a bit. Transfer to a small bowl and set aside to cool completely before using. You should have about 3/4 cup. (The filling can be prepared up to 2 days in advance and refrigerated. Return it to room temperature before using.)
• If the dough was refrigerated for longer than 1 hour, let it sit at room temperature until malleable. Position a rack in the middle of the oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Lightly beat the egg white and keep it nearby.
• Unwrap the dough and put it on a lightly floured work surface. Gently squeeze on the dough to elongate it. Roll it into a 12-inch log. Use a knife to cut the log into 12 pieces. (Halve the log first to easily cut even-size pieces. The tapered end pieces should be cut a little longer than the rest.) Loosely cover the dough pieces with plastic wrap or a kitchen towel to prevent drying.
• Work with half of the dough pieces at time, keeping the others loosely covered. Use an Asian-style wooden rolling pin to roll each piece of dough into a circle 3 1/2 inches in diameter and just a bit thicker in the center than at the rim. Use a minimum amount of flour to dust your work surface and rotate the circle. Roll from the center outward as you would a basic dumpling wrapper (see page 24). Holding a wrapper in one hand, use a spoon to position about 1 tablespoon of filling slightly off-center on the wrapper, pressing down very gently and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Brush egg white on half of the rim and then bring up the other half to meet it and close. Press with your fingers to create a half-moon (see page 26), sealing the rim well and creating a 1/2-inch brim. For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork. Place the turnover, pretty rope edge facing up, on the prepared baking sheet. Repeat with the remaining wrappers, spacing them about 2 inches apart, before working on the second half of dough. Assembled empanadas can be frozen on the baking sheet until hard (about 2 hours), transferred to a zip-top freezer bag, and kept frozen for up to 1 month; partially thaw before brushing with egg and baking.
• Lightly beat the egg yolk and brush it on the turnovers, taking care to cover the spine. Bake 1 baking sheet at a time for 20 to 22 minutes, until golden brown. Put the baking sheet on a rack and cool for about 10 minutes before eating. Empanadas are great at room temperature, too.
• lazy day tip
• Use a high-quality prepared pie crust when you have no time to make dough from scratch.

BEEF TURNOVERS (EMPANADAS)

Steps:

• In a skillet, heat oil on medium.
• Stir in beef and cook until browned.
• Stir in remaining ingredients, except discos and frying oil.
• Lower heat and simmer for 15 minutes or until mixture thickens.
• Roll discos out to about 1/2-inch larger in diameter.
• Spoon about 1 tbsp.
• meat mixture into middle, fold over; moisten edges and seal with a fork.
• Heat 2-1/2 inches of oil in a deep saucepan on medium.
• Cook empanadas in batches, turning to brown on both sides.
• Drain on paper towels.

BEEF AND CABBAGE TURNOVERS - BIEROCKS

Steps:

• Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1.
• cup of the flour. Beat until smooth. Mix in enough remaining flour.
• to make the dough soft but easy to handle. Turn onto well-floured.
• surface; knead until smooth, about 5 minutes. Place in greased.
• bowl; turn greased side up. Cover; let rise in warm place until.
• double, about 1 hour.
• Cook and stir beef until light brown. Stir in cabbage, onion, water,.
• salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover.
• and simmer until cabbage is tender, about 15 minutes.
• Punch down dough. Roll into a 16-inch square and cut into 1 inch.
• squares. Place about 1/4 cup filling onto the center of each square,.
• bring corners up and together, then pinch to seal. Place seam side.
• down on a greased cookie sheet. Shape into rounds. Let rise again.
• until double, about 1 hour. Preheat oven to 375°F Bake until pastry.
• is light brown, about 20-25 minutes. Brush tops with butter. If.
• desired, wrap individually and freeze. If turnovers are prepared.
• ahead and frozen, they should be covered and reheated at 350F for.
• about 20-30 minutes.

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.

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!

BEEF AND CHEESE TURNOVERS

Steps:

• Preheat oven to 400*.
• In large skillet cook beef, green onions, bell pepper, and black pepper over medium heat until meat is brown. Drain fat.
• Stir in sloppy joe sauce.
• Simmer, uncovered for 7 minutes.
• Remove from heat; cool slightly.
• Stir in shredded cheese.
• For each turnover; roll a biscuit to 5-inch diameter.
• Spoon 2 tablespoons of the meat mixture onto each biscuit.
• Fold biscuit in half and pinch edges to seal.
• Place turnovers on baking sheet.
• Bake about 8 to 10 minutes or until golden brown.
• Cool slightly.
• Serve warm.