Beef and Cabbage Turnovers
This recipe involves cooking onions and meat in butter, adding cabbage, carrots, spices, and Worcestershire sauce, and simmering until tender. The mixture is cooled, placed onto squares of rolled pastry, folded into triangles, and baked until golden brown. The result is a tasty and satisfying turnover that can be served hot.
Equipment
- large skillet
- wooden spoon or spatula
- small bowl
- baking sheet
- Fork
Ingredients
- 3 tbsp butter 45 ml
- 3/4 cup finely chopped onion 180 ml
- 1 1/2 lb lean ground beef 675 g
- 4 cups grated cabbage (use medium grater) IL
- 3/4 cup grated raw carrot (use medium grater) 180 ml
- 2 tsp salt 10 ml
- 1/4 tsp pepper 1 ml
- 1/4 tsp mace 1 ml
- 1/4 tsp Worcestershire sauce 1 ml
- 2 tbsp water 30 ml
- double recipe Basic Pastry (p. 226)
- 1 egg yolk 1
- 1 tbsp water 15 ml
Notes
Begin by heating a generous amount of butter in a large saucepan until it melts and begins to sizzle. Gently cook some finely chopped onions in the butter for around five minutes until they become soft and translucent. Now it's time to add some meat - select your favorite kind, and cook it on a medium heat, stirring it constantly until all the redness disappears.
Add some finely sliced cabbage and grated carrot to the pan along with some salt, pepper, and a pinch of mace. Add a few dashes of Worcestershire sauce for some extra savory flavor, and enough water to cover the ingredients. Cover the pan and let the mixture simmer for about 15 minutes until everything is tender.
Once the cooking time is up, uncover the pan and continue cooking until all the excess liquid evaporates. The meat should still be moist but not too wet. Allow the mixture to cool for a bit.
Preheat your oven to 425 °F (220 °C). Roll out some pastry dough very thinly and cut it into six-inch squares. You should be able to make 18 squares, so make sure to roll the dough very thin. Lay the pastry squares out on a flat surface and place a quarter cup of the cooled meat mixture onto each one.
Moisten two adjacent edges of the squares with water and fold the pastry over to form a triangle, pressing down on the edges with a fork to seal them. Make a few pricks on the top of each turnover with the fork to allow steam to escape.
Place the turnovers on a large cookie sheet and brush the top of each one with a mixture of beaten egg yolk and water. Bake them in the preheated oven for 25 to 30 minutes or until they're golden brown and crispy. Serve the hot turnovers as a delicious and satisfying meal.
Nutrition
Calories: 200kcal
