Beef Turnovers | Ep #402

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar fat content.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

Heat a frying pan with high sides over medium heat and add 2 tablespoons of olive oil.

Once the pan is preheated, add 1 pound of ground beef and break it down as it cooks.

Cook the ground beef until browned, discarding any excess fat, leaving about 1-2 tablespoons.

Add in tomato paste and mix thoroughly with the beef.

Add in 1 medium finely chopped onion, 2 cloves of garlic, and spices (salt, black pepper, paprika, oregano, dried parsley) and mix well for about 2 minutes.

After about 4 minutes of cooking, turn off the stove and add in sour cream, mixing well before removing from heat to cool.

In a mixing bowl, combine softened cream cheese and softened unsalted butter, creaming them together until smooth.

Add in an egg yolk and mix well before adding dry ingredients: all-purpose flour, sugar, and salt.

Mix until a soft dough forms, which should take about a minute.

Remove the dough from the bowl and form it into a disc on a floured surface.

Roll out the dough to about a quarter inch thickness.

Use a large cookie cutter (about 5 inches round) to cut out circles from the dough, making about 16 circles.

Take one dough circle, roll it out slightly, and place about a tablespoon of filling in the center.

Fold the dough over to create a half-moon shape and press the edges to seal.

Use a fork to imprint the edges for a tighter seal and place on a parchment-lined baking sheet.

Brush the tops with an egg wash before placing in a preheated oven at 425°F for 15-17 minutes or until golden brown.

Allow the baked turnovers to sit for about 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens