South American Beef Turnovers Cooking Recipe



South American Beef Turnovers Cooking Recipes

Ingredients :

450 g

2 teaspoons

175 g

175 g

1

2 tablespoons

 

Filling

450 g

1

1

2

2

4

150 ml

1 tablespoon

 

whole wheat flour

baking powder

butter

margarine

egg yolk, beaten

plain yoghurt

salt

 

minced veal

medium onion, finely chopped

green pepper, seeded and finely chopped

pears, peeled, cored and chopped

peaches, peeled, stoned and chopped

medium tomatoes, skinned and chopped

dry white wine

tomato purée

salt and pepper

a pinch of cayenne

milk, for brushing

Method :
  1. To make the pastry, mix the flour, baking powder and salt.

  2. Rub in the butter and margarine until the mixture is dry and crumbly.

  3. Stir in the egg yolk and yoghurt and form into a dough.

  4. Wrap in cling film or foil and chill for at least 30 minutes.

  5. Dry fry the veal in a non-stick pan, stirring frequently for 5 minutes over moderate heat.

  6. Remove with a draining spoon.

  7. Fry the onion and pepper in the fat in the pan for 3 minutes, stirring once or twice.

  8. Return the meat to the pan, add the chopped pears, peaches, tomatoes, wine and tomato purée and season with salt, pepper and cayenne.

  9. Bring to the boil and simmer for 5 minutes until the excess liquid has been absorbed.

  10. Cool the mixture before filling the turnovers.

  11. Roll out the dough and cut it into 5 inch (12.5 cm) circles.

  12. Dampen the edge of each circle, place filling on one side, fold over and seal the joints.

  13. Brush the tops with milk.

  14. Place on a baking sheet and bake in the oven at 400oF (200oC), Gas 6 for 15 minutes.

  15. Reduce the heat to 350oF (180oC) Gas 4 and bake for a further 25-30 minutes.

  16. Serve hot or cold.

Makes 12-16


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