Meat Turnovers Recipes

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

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.

Steps:

• 1. Brown hamburger in a large skillet. When all the red is gone, add the remaining ingredients and saute for about 10 minutes. Let cool slightly.
• 2. Unwrap a package of crescent rolls. CUT EACH CRESCENT ROLL IN HALF (very important) - they will not be evenly sized. Place 1 teaspoonful or so of meat mixture on each half of the crescent roll and wrap up (just pinch the dough around the mixture and make sure it is "closed") If you are using these right away, simply place each turnover on a cookie sheet about 1 inch apart. Continue with remaining crescent rolls and meat mixture.
• 3. Bake at 375 for approximately 15-20 minutes - until lightly browned.
• 4. If you are making these for later, place each turnover on a cookie sheet (get as many as you can on each sheet) - then place the cookie sheet in the freezer for about 10 minutes, until the turnovers are hardened slightly) - then you can just place them in plastic bag and freeze. When cooking the frozen turnovers, let them defrost slightly and cook them for about 5 minutes additional. Keep watching the bottoms so they don't burn.

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.

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.

Steps:

• Preheat oven to 400°F Lina a cookie sheet with parchment paper; set aside.
• In a small bowl, lightly beat the egg with 1 tablespoon water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until shiny. Add the chopped garlic, chopped tomato, and tomato paste. Saute for 3 minutes.
• Meanwhile, in a medium bowl, combine the ground meat, minced garlic, parsley, cumin, paprika, cinamon, cayenne pepper, salt, pepper, and ginfer. Mix well.
• Add the meat mixture to the pan. Saute for 4 minutes.
• On a sheet of parchment paper, slightly roll out each puff pastry square. spoon 2 heaping tablespoons of meat mixture into the center of each square. Brush the enges with egg mixture and sprinkle the sesame seeds.
• Bake for 25 minutes, until pastry is puffed and golden.

Steps:

• In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour. , In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool. , Meanwhile, preheat oven to 375°. On a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. , Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half. Seal edges with fingers or a fork. Place on ungreased baking sheets. , Beat egg yolks and water; brush over turnovers. Bake until golden brown, 20-25 minutes. Serve warm.Freeze Option: Cover and freeze unbaked turnover on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake turnovers as directed, increasing time as necessary to heat through.

Steps:

• Heat oven to 400*.
• Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in 2 Tblsp. baking mix, salt, garlic salt, catsup and sour cream; heat through.
• Stir 1 1/2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a 12-inch square; cut into four 6-inch squares. Place squares on ungreased baking sheet; spoon 1/3 cup meat mixture on each. Fold dough over to make triangles and press edges together to seal securely. Cut slit in center of each turnover.
• Bake 15 to 20 minutes.

Steps:

• Combine flour, granulated sugar and salt in large bowl; set aside.
• Cut butter into 1-inch chunks.
• Add butter and shortening to flour mixture.
• Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Drizzle buttermilk over top; toss just until mixture comes together to form ball.
• Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
• Knead about 8 times.
• Divide dough in half; press each half into 1/2-inch-thick disc.
• Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat oven to 350°F.
• Lightly grease cookie sheets; set aside.
• Let dough rest at room temperature 10 minutes.
• Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
• Cut into 24 (3-inch) squares.
• Place heaping 1/2 teaspoon mincemeat in center of each square.
• Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
• Place 2 inches apart on prepared cookie sheets.
• Repeat with remaining dough.
• Bake 20 minutes or until lightly browned.
• Remove cookies or wire racks; cool completely.
• Sprinkle pastries lightly with powdered sugar, if desired.