Turnovers filled with ground meat are great addition to your platter during holiday season. You can prepare them up to a month before holidays or special occasion, freeze them in an airtight container and use as needed. You can also use baked crispy turnovers as a side to a green salad for lunch.
12 oz ground lean meat (beef or pork, or mixture)
1/3 cup finely chopped onion
1 stalk celery, finely chopped
1 teaspoon minced garlic
1 teaspoon dried Italian seasoning
1/2 teaspoon Vegeta
Salt and freshly ground pepper to taste (or about 1/4 teaspoon each)
1/2 cup beef stock or water
1 tablespoon chopped fresh parsley
1 lb frozen puff pastry, defrosted
All purpose flour
For egg wash:
1 egg, slightly beaten
2 teaspoons cold water
1. In a medium skillet, cook ground meat over medium heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat, tilt pan to drain liquid to one side of the pan. If there is more than 1 tablespoon of liquid, spoon off excess.
2. Return skillet to high heat, stir in chopped onion, minced garlic, chopped celery and seasonings, except parsley. Cook stirring often for about 3 to 4 minutes. Pour in stock or water and bring to boil. Cover, reduce heat to medium low and simmer, stirring occasionally, for about 15 minutes, or until most of the liquid is evaporated but meat is still moist. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.
3. Line two baking sheets with parchment paper; set aside.
4. Divide defrosted pastry in half, returning half to the refrigerator. Roll out pastry on lightly floured surface to a 12-inch square. Cut square into 3 strips crosswise and lengthwise to make nine 4-inch squares.
Note: If you want to make smaller turnovers, cut each 12-inch square of pastry into sixteen 3-inch squares and use a level tablespoon of meat filling for each turnover.
5. To prepare egg wash, whisk egg with 2 teaspoons of water and set aside.
6. If you are making bigger turnovers, stir meat mixture, break up any clumps and spoon a heaped tablespoon into the centre of each square. Fold one corner over to form a triangle and enclose filling. press edges with a fork to seal. Brush tops with prepared egg wash and place on lined baking sheets, spacing 1-inch apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling. Refrigerate for about 30 minutes before baking.
7. Preheat oven to 400° F (200° C). Bake chilled turnovers for about 20 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes before serving (if serving hot).
If you want to freeze unbaked turnovers, freeze them on baking sheet until solid, about 2 hours. Transfer frozen turnovers to an airtight container lined with parchment paper and freeze for up to 1 month.
To bake frozen turnovers: Preheat oven to 400° F (200° C). Line baking sheet with parchment paper and arrange frozen turnovers on lined baking sheet 1-inch apart. Bake for 25 minutes or until pastry is golden and puffed and filling is hot.
Note: Smaller turnovers will bake faster than bigger, so it is important to reduce baking time for about 5 minutes.
Makes 18 large or 32 small turnovers.