Costa Rican Pati Beef Turnover Recipes

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GROUND BEEF TURNOVERS



Ground Beef Turnovers image

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

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 15 turnovers.

Number Of Ingredients 15

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1-3/4 cups shortening
1/2 cup ice water
1 egg, lightly beaten
1 tablespoon white vinegar
FILLING:
2 pounds lean ground beef (90% lean)
1 cup diced carrots
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 medium onion, chopped
1 to 2 teaspoons salt
1/4 teaspoon pepper
Half-and-half cream

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.

Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

GOURMET PASTELILLOS (MEAT PIES)



Gourmet Pastelillos (Meat Pies) image

The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.

Provided by Joanna

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 55m

Yield 15

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 pound extra-lean ground beef
½ onion, diced
¼ cup tomato sauce
6 large pimento-stuffed olives, diced
2 tablespoons sofrito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
2 small garlic cloves, minced and crushed
½ teaspoon oregano
2 (14 ounce) packages frozen empanada dough (such as Goya® discos)
vegetable oil for frying

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
  • Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
  • Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 27.6 g, Cholesterol 20.8 mg, Fat 15.8 g, Fiber 1.5 g, Protein 10.8 g, SaturatedFat 3.6 g, Sodium 735.9 mg, Sugar 0.3 g

BEEF TENDERLOIN TURNOVERS



Beef Tenderloin Turnovers image

Make and share this Beef Tenderloin Turnovers recipe from Food.com.

Provided by Derf2440

Categories     Savory Pies

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 13

6 ounces boneless beef tenderloin or 6 ounces beef sirloin steaks, cut into 1/4 inch pieces
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
1 tablespoon olive oil or 1 tablespoon cooking oil
1/4 cup finely chopped onion
2 garlic cloves, smashed
8 2/3 ounces frozen puff pastry, thawed (1 sheet)
1 egg
1 tablespoon water
3/4 cup monterey jack cheese (3 ounces) or 3/4 cup your favourite cheese, shredded (3 ounces)

Steps:

  • In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne pepper; toss to coat meat with spices, Cover and let stand at room temperature for 15 minutes.
  • For filling, in a large fry pan, heat oil over medium heat.
  • Cook and stir onion and garlic in hot oil for 2 minutes.
  • Add beef; cook and stir for 2 minutes more (beef may be slightly pink).
  • Drain meat mixture in a colander; cool slightly.
  • Preheat oven to 375°F.
  • Line a baking sheet with foil; grease the foil. Set aside.
  • Unfold puff pastry sheet and place on a lightly floured surface, roll into a 12 x 12 inch square.
  • Cut into sixteen 3 inch squares.
  • In a small bowl, beat together the egg and the water.
  • Brush edges of squares with some of the egg mixture.
  • Place 1 tablespoon of the beef filling in the centre of each square.
  • Sprinkle some of the cheese over the beef mixture on each square.
  • Fold pastry over filling, stretching pastry slightly if necessary, to form triangles.
  • Press edges together tightly to seal.
  • Place triangles on prepared baking sheet.
  • Brush tops with remaining egg mixture.
  • Prick tops with a fork.
  • Bake about 20 minutes or until golden.
  • Serve warm.
  • MAKE AHEAD: Prepare turnovers as directed, do not bake.
  • Cover and refrigerate up to 4 hours.
  • Bake as directed, or to freeze, prepare and bake triangles as directed and cool on a wire rack.
  • Place turnovers in a freezer container.
  • Seal, label and freeze.
  • To reheat, preheat oven to 375°F, place frozen triangles on a baking sheet lined with foil, bake about 10 minutes or until heated through, Serve warm.

Nutrition Facts : Calories 148.8, Fat 11.1, SaturatedFat 3.7, Cholesterol 25.5, Sodium 113.6, Carbohydrate 7.5, Fiber 0.3, Sugar 0.3, Protein 4.8

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