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Savory turnover filling you can snack on any time of day.

By on June 16, 2021

Let’s face it. Being the cook at home while life gets hectic is tough.  You want the family to have delicious meals ready to serve any time of day yet there’s no time to cook. A good way to conquer those busy days is to simply store puff pastry in the freezer which should stay good until 6 months.

The versatile puff pastry dough is a time saver. It’s great for pastries, snacks and fancy dishes. Made by folding layers and layers of butter in between dough, it is possibly one of the most delicious must-have food item in your fridge. The only caveat is that making it at home can be labor-intensive and time-consuming. There are numerous YouTube videos to guide you on how to make one from scratch. But if you’re a working mom like me, then turn to Amazon for a quick supply.

What I am going to teach you is what to fill those pastry sheets with. This easy minced meat filling which you can store in freezer bags to enjoy later, is delicious and can also be paired with rice or pasta.

Here are the ingredients you will need:

5 cherry tomatoes, diced

3 cloves of crushed garlic

2 medium size onions

Extra virgin olive oil

1 kg of ground beef

50 cc. water

5 potatoes, diced

4 red bell peppers diced

1 tsp cumin powder

1 tsp oregano powder

1 cup of mixed raisins

2 beef boullion cubes

2 laurel leaves

diced cheese (optional)

sea salt and pepper to taste

 

  1. In a well oiled skillet, saute the minced garlic until golden brown in medium heat.
  2. Put the diced onions and tomatoes and mix. Set aside in a small container.
  3. Next, put the ground beef in the skillet and cook for 7-8 minutes or until it is well done. 
  4. Add #1, potatoes, bell pepper, laurel leaves, oregano, beef bouillon cubes and cumin. Mix well and bring to a boil  on high heat. Cover the skillet with a lid and cook for 20-25 minutes on medium heat.
  5. Season with salt and pepper. Let it cool.

 

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Prepare your oven tray and put a baking sheet.   Preheat oven to 220C.

Spread flour on your kitchen work top and take a 10 x 10 dough sheet.  Take a spoonful (and a little more) of the meat filling and fold the sheet diagonally. Press the sides with your fingers to seal and arrange them on your oven tray. Pop the tray into the oven and bake at 220C for 25 minutes.

TIP:  Before you pop them into the oven, brush the surface with an egg wash which will give them a pretty golden-brown crust.

Always serve straight from the oven.

 

 

 

About Tracy Nakayama