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.