1 medium russet potato, peeled, finely chopped (1 cup)
1/2 cup chopped onion
1/2 cup chopped carrot
1 tsp. salt
1/4 tsp. ground thyme
1/4 tsp. pepper
1 egg, beaten
Instructions
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder and 1/8 teaspoon salt. In small bowl, combine ricotta cheese and remaining dough ingredients; mix well. Add all at once to flour mixture; stir just until dry ingredients are moistened. (Mixture will be dry and crumbly.) Press mixture gently into ball; wrap in plastic wrap. Refrigerate at least 1 hour or until dough is thoroughly chilled.
Meanwhile, in large bowl, combine all filling ingredients except egg; mix well. Refrigerate until ready to prepare turnovers.
Heat oven to 400. Spray 2 cookie sheets with nonstick cooking spray.
Divide chilled dough into 8 equal pieces. Roll each piece into 7 1/2-inch circle. Place scant 1/2 cup filling in center of each circle. Fold dough over filling to form semi-circles; press edges firmly with fork to seal. Place on spray-coated cookie sheets. Brush with beaten egg. Cut 1/2-inch slit in top of each turnover.
Bake at 400 for 25 to 35 minutes or until crust is golden brown and beef is no longer pink, switching cookie sheet on oven racks halfway through baking to ensure even browning.
Serving
Suggestions
8 turnovers
Originally Submitted
12/29/2011
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