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Beefy Turnovers |
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Serves: 8 Print this RecipePrep Time: 30 minutes (ready in 2 hours 5 minutes) - Yield: 8 turnovers DOUGH 3 cups all-purpose flour 4 teaspoons baking powder 1/8 teaspoon salt 2/3 cup light ricotta cheese 1/3 to 1/2 cup skim milk 3 tablespoons oil 2 egg whites FILLING 1 pound boneless beef top round steaks, diced 1 medium russet potato or Idaho baking potato, peeled, finely chopped (1 cup) 1/2 cup chopped onions 1/2 cup chopped carrots 1 teaspoon salt 1/4 teaspoon ground thyme 1/4 teaspoon pepper 1 egg, beaten nutritional information for this recipe
1. In medium bowl, combine flour, baking powder and 1/8 teaspoon salt; mix well. In small bowl, combine ricotta cheese and all remaining dough ingredients; blend well. Add all at once to flour mixture; stir just until dry ingredients are moistened. (Mixture will be dry and crumbly.) Gently press mixture into ball; wrap in plastic wrap. Refrigerate at least 1 hour or until dough is thoroughly chilled. 2. Meanwhile, in large bowl, combine all filling ingredients except egg; mix well. Refrigerate until ready to prepare turnovers. 3. Heat oven to 400°F. Spray 2 cookie sheets with nonstick cooking spray. 4. Divide chilled dough into 8 equal pieces. Roll each piece into 7 1/2-inch round. Place scant 1/2 cup filling in center of each round. Fold dough over filling to form semicircles; press edges firmly with fork to seal. Place on sprayed cookie sheets. Brush with beaten egg. Cut 1/2-inch slit in top of each turnover. 5. Bake at 400°F. for 25 to 35 minutes or until crust is golden brown and beef is no longer pink, switching cookie sheets on oven racks halfway through baking to ensure even browning. High Altitude (over 3500 feet): No change. Nutrition Information Per Serving: Serving Size: 1 Turnover * Calories: 350 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 3 g 15% * Cholesterol: 60 mg 20% * Sodium: 620 mg 26% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 21 g * Vitamin A: 45% * Vitamin C: 4% * Calcium: 25% * Iron: 20% * Dietary Exchanges: 3 Starch, 1 1/2 Lean Meat, 1/2 Fat or 3 Carbohydrate, 1 1/2 Lean Meat, 1/2 Fat Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Yorkshire Pudding Brown Sauce Pan Gravy Marinated Rolled Rib Roast Braised Brisket of Beef Beefeater's Pepper-Crusted Roast Hoedown BBQ Chunk Roast New England Boiled Dinner Pot Roast and Gravy Roasted Beef Tenderloin Bearnise Sauce Sweet and Zesty Barbecue Sauce Soy Sauce Marinade Pan-Broiled Steak Smothered in Mushrooms Broiled Mongolian Style Steak Steak Neapolitan Pepper Steaks with Blackberry Glaze Beef with Chili Rub and Sour Cream Marinated Steaks Chili-Basil Grilled Flank Steak Grilled Blue Cheese Steak Blackened Sirloin with Southwestern Butter Grilled Steak with Charred Sweet Onions Porterhouse Steaks with Grilled Vegetables Family Favorite Grilled Steak Grilled T-bone Steaks with Red Hot Sauce Beef Fondue Sour Cream Horseradish Sauce Asian Sauce Southwest Steak Kabobs Parsley-Potato Topped Oven Swiss Steak Beefy Turnovers Country Short Ribs Baked Chimichangas with Shredded Beef Scandinavian Meatballs Italian Classic Lasagna Traditional Meat Loaf Lazy Day Overnight Lasagna Beef Stroganoff with Parsley Noodles Quick Hungarian Goulash Swiss Steak Paprika Beef Stuffed Green Peppers Pepper Steak Parmesan Chicken-Fried Steak Pepper Corned Beef Hash Mom's Skillet Goulash Classic Beef Fajitas Italian Spaghetti with Meat Sauce Main Dish Spanish Rice Tater Nugget Hot Dish Beef and Bean Burritos Basic Meatballs Liver, Bacon and Onions French Dip Sandwiches Tangy Barbecued Beef Sandwiches Philly Beef Steak Sandwiches Sloppy Joes Grilled Italian Steak and Vegetable Sandwiches Veal Scaloppine with Marsala Sauce Breaded Veal Cutlets German Wiener Schnitzel Veal Parmigiana with Vermicelli Cook's Note: Rest the Roast Cook's Note: Carving a Rib Roast Cook's Note: Gravy Tip Cook's Note: Checking for Doneness Cook's Note: Slicing a Roast Timetable for Broiling Steak Cook's Note: Marinate for Flavor and Tenderness Five Popular Steaks Cook's Note: Rare Steak or Roast is Okay Cook's Note: Grilling Steak Timetable for Grilling Steak Cook's Note: Well Done is Done Well Cook's Note: Lighten Up Cook's Note: Freezing Meat Timetable for Roasting Veal |
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