Sour Cream And Beef Turnovers Recipes

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SAVORY GARLIC BEEF & BROCCOLI TURNOVERS



Savory Garlic Beef & Broccoli Turnovers image

Turn ground beef and broccoli into something special with a creamy garlic sauce and crispy phyllo dough.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. plus 2 tsp. milk, divided
2 cloves garlic, minced
1 lb. ground beef
1/2 cup chopped onions
2 cups fresh broccoli florets, chopped
1 Tbsp. flour
1/4 tsp. black pepper
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
24 sheets frozen phyllo dough, thawed
6 Tbsp. butter, melted
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 400ºF.
  • Mix cream cheese spread, 2 Tbsp. milk and garlic until blended. Reserve 3 Tbsp. cream cheese mixture. Brown meat with onions in large skillet; drain. Return meat mixture to skillet. Add broccoli; cook and stir 3 min. Stir in flour and pepper. Add remaining cream cheese mixture and sour cream; cook and stir on low heat 2 min. or until heated through.
  • Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
  • Spoon 3 Tbsp. meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers, seam sides down, on baking sheets; brush with remaining butter.
  • Bake 12 to 15 min. or until golden brown. Mix reserved cream cheese mixture and milk. Place turnovers on platter; drizzle with cream cheese mixture. Sprinkle with parsley.

Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 85 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

MUSHROOM TURNOVERS



Mushroom Turnovers image

Tasty appetizers for the holidays made with a cream cheese pastry and savory mushroom filling.

Provided by Rachel Gilkes

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 10

Number Of Ingredients 11

1 (8 ounce) package cream cheese
1 cup butter
1 ½ cups all-purpose flour
2 tablespoons butter
¾ pound fresh mushrooms, finely chopped
½ medium onion, chopped
⅛ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons all-purpose flour
½ cup sour cream

Steps:

  • In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
  • Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
  • Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
  • Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 17.4 g, Cholesterol 84.6 mg, Fat 31.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 19.6 g, Sodium 280 mg, Sugar 0.9 g

MY SOUR CREAM PASTRY FOR TURNOVERS



My Sour Cream Pastry For Turnovers image

This makes a perfect turnover pastry that puffs up a bit. It's easy to work with and tastes great. It works best when made up and refrigerated overnight.

Provided by Nancy Allen

Categories     Other Desserts

Time 45m

Number Of Ingredients 4

3 c sifted all purpose flour
2 Tbsp sugar
2 stick butter, cold
1 c sour cream

Steps:

  • 1. Measure the flour and sugar into a medium bowl. Cut in butter with a pastry blender until mixture is crumbly. Add sour cream and mix lightly with a fork until dough clings together and starts to leave sides of bowl.
  • 2. Gather dough together with hands and knead a few times. Wrap dough in wax or parchment paper. Chill over night for best results. You can also use it after chilling a few hours, but overnight is best.
  • 3. Roll pastry out in the shape you want and make your turnovers. I usually roll out in a rectangle and cut in strips (see picture above), put a filling on one side, fold over and press firmly with the end of a fork. Bake 25 minutes at 350.

SOUR CREAM AND BEEF TURNOVERS



Sour Cream and Beef Turnovers image

This is a family favorite. I always serve these turnovers with a large tossed green salad at family get-togethers. They freeze well, too. -Elva Kelly, Prince George, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield about 4-1/2 dozen.

Number Of Ingredients 16

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening
1 cup sour cream
1 large egg yolk
FILLING:
3/4 pound ground beef
1 large onion, finely chopped
1/4 cup finely chopped fresh mushrooms
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 large egg
2 teaspoons water

Steps:

  • In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat., Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 74mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber trace fiber), Protein 2g protein. Diabetic Exchanges

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