Beef And Tomato Turnovers Recipes

BEEF AND TOMATO STEW

Steps:

• To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
• To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
• To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!

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.

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, 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.

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.

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.

MEAT TURNOVERS

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.

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.)