Tangy Beef Turnovers Recipes

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TANGY BEEF TURNOVERS



Tangy Beef Turnovers image

My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using crescent rolls. My children love them plain or dipped in ketchup. -Claudia Bodeker, Ash Flat, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) sauerkraut, rinsed, drained and chopped
1 cup shredded Swiss cheese
3 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese. , Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown.

Nutrition Facts : Calories 634 calories, Fat 35g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 2g fiber), Protein 27g protein.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

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