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Meat Filled Turnovers

chef.tim.lee's picture
  Butter/Margarine 1⁄2 Pound, softened (1 Cup)
  Small curd cottage cheese 1 Cup (16 tbs)
  All-purpose flour 2 Cup (32 tbs), unsifted
  Lean ground beef 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Finely chopped mushrooms 1⁄4 Cup (4 tbs)
  Dill weed 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sour cream 3 Tablespoon

Beat together butter and cottage cheese until well blended and creamy.
Add flour and beat until thoroughly combined.
Use immediately or cover and store in refrigerator for as long as 5 days. (If chilled, let dough come to room temperature before using.)
To make filling, crumble ground beef in a frying pan over medium heat; add salt and onion and cook, stirring, until beef is browned and onion is limp.
Stir in mushrooms, dill weed, pepper, and sour cream.
Blend well; set aside.
On a floured pastry cloth or board, roll out half the basic pastry dough at a time into a 10 by 16-inch rectangle (about 1/8 inch thick).
Cut dough into 2-inch squares.
Spoon about 1/4 teaspoon of the filling onto one corner of each square; bring the opposite corner over the top to enclose filling.
With a fork, press the open edges together to seal.
Place turnovers about 1 inch apart on ungreased baking sheets.
Bake, uncovered, in a 350° oven for 15 to 18 minutes or until pastry is lightly browned.
Serve warm. or cool completely on racks, wrap airtight, and freeze.
To reheat, bake frozen pastries, uncovered, in a 350° oven for 10 minutes.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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