TURNOVERS
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
Savory turnovers filled with a creamy ground meat mixture, baked in a flaky piecrust. Perfect as a portable snack or appetizer.
Ingredients
- 73.9 ml flour
- 2.46 ml salt
- 2.46 ml paprika
- 237 ml milk
- 473 ml ground cooked meat
- Piecrust
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.3 mg
- Iron: 1.3 mg
- Magnesium: 15 mg
- Phosphorus: 106 mg
- Potassium: 200 mg
- Zinc: 2.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml flour
- 2.46 ml salt
- 2.46 ml paprika
- 237 ml milk
- 473 ml ground cooked meat
- Piecrust
Let's Cook
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Step 1.
In a saucepan, combine 5 tablespoons flour, ½ teaspoon salt, and ½ teaspoon paprika. Place over medium heat and gradually add 1 cup milk, stirring constantly, until the mixture becomes creamy and thick, about 3-5 minutes.
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Step 2.
Add 2 cups ground cooked meat to the saucepan and stir to combine. Remove from heat and set the filling aside to cool slightly while you prepare the dough.
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Step 3.
Roll out the piecrust dough (made without sugar) on a lightly floured surface to about 1/8-inch thickness. Cut into 6-inch squares (you should get about 8 squares).
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Step 4.
Place a large spoonful (about 2-3 tablespoons) of the meat filling in the center of each dough square. Moisten the edges of the dough with water, fold the square over to form a triangle or rectangle, and press the edges firmly with a fork to seal. Cut a small slit in the top of each turnover to allow steam to escape.
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Step 5.
Place the turnovers on a baking sheet lined with parchment paper. Bake at 400°F for 15-30 minutes, until the pastry is golden brown and the filling is heated through. Let cool for a few minutes before serving.