Ground Beef Turnovers
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 2 teaspoons salt
- filling:
- 1 egg lightly beaten
- 1 tablespoon white vinegar
- 1 medium onion chopped
- 2 pounds lean ground beef
- 1 cup carrots diced
- 1/2 cup ice water
- 4 cups king arthur unbleached all-purpose flour
- 1-3/4 cups shortening
- 2 medium potatoes peeled and cut into 1/4-inch cubes
- 1 - 2 teaspoons salt
- half-and-half cream
- Carbohydrate 52.974894188779 g
- Cholesterol 52.4593387333333 mg
- Fat 7.25310710718726 g
- Fiber 2.98738172090101 g
- Protein 19.8342164551476 g
- Saturated Fat 2.80061686221033 g
- Serving Size 1 1 Serving (208g)
- Sodium 294.961330858031 mg
- Sugar 49.987512467878 g
- Trans Fat 1.03381982118524 g
- Calories 364 calories
Step-by-step
- 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.
Chill the shaped dough thoroughly for thirty minutes before baking to ensure the shortening stays solid, preventing the pastry from melting into grease in the oven. Cold fats create steam pockets that yield a flaky, layered crust rather than a dense, heavy shell. Dice the potatoes and carrots to a uniform quarter-inch dimension so they cook completely within the thirty-five to forty minute baking window without leaving the surrounding meat dry.
Adapting the Pastry and Filling
Replacing the shortening with cold, unsalted butter at a one-to-one ratio adds dairy richness, though butter contains water that requires monitoring the ice water quantity during mixing. Swap the standard wheat flour for a gluten-free measure-for-measure flour blend containing xanthan gum if managing celiac disease or sensitivities, keeping the mixing time minimal to prevent toughness. Lean ground beef works best because excess rendering fat can saturate the pastry from the inside out, making the bottom crust soggy before the oven heat reaches 375 degrees. Dice root vegetables evenly so they soften completely by the time the exterior reaches a golden brown hue.Serving and Pairing Options
Balance the rich pastry and savory meat filling by pairing these handheld pies with crisp, acidic sides like a sharp vinegar-dressed green salad or pickled cucumbers. Acid cuts through the heavy fat content of the beef and cream wash. Store baked leftovers in an airtight container in the refrigerator for up to three days, or freeze unbaked assembled turnovers on a sheet pan before transferring them to a freezer bag for longer storage.
