Beef Burgundy Turnovers
- For the pastry, combine flour, salt, and marjoram or oregano in a medium mixing bowl. Cut in shortening until mixture resembles cornmeal. Add 1 beaten egg and 1/4 cup milk. Stir until well-blended. Add more milk, 1 teaspoon at a time, until mixture starts to form a ball. Divide dough in half. Wrap in plastic wrap and set aside.
- Cook mushrooms, onion, carrot, and garlic in oil in a large skillet until vegetables are tender. Stir in beef. Combine red wine, cornstarch, thyme, bouillon granules, and pepper; add to skillet. Cook and stir over medium heat until thickened and bubbly; cook 1 minute more. Remove from heat; cool.
- Roll one portion of the pastry on a lightly floured surface until slightly less than 1/8 inch thick. Cut into 3-inch circles; reroll scraps and cut enough circles to total 15. Repeat with remaining dough potion. Place 1 rounded teaspoon of meat mixture into the center of each circle. Moisten edges with water; fold up two opposite sides to meet at the top. Firmly press edges together; flute edges. Place turnovers on a foil-lined baking sheet. Stir together the egg and water. Brush over turnovers. Bake in a 425 degree F oven for 12 to 15 minutes or until golden.
- Meanwhile, for the dip stir together sour cream, parsley, and horseradish in a small bowl. Serve with warm turnovers. Makes 30 servings.
From the Test Kitchen
Place turnovers on an ungreased baking sheet; freeze about 1 hour. Carefully place in a freezer container. About 30 minutes before baking, place turnovers on foil-lined cookie sheets let thaw. Heat oven to 425 degree F. Stir together the egg and water. Brush over turnovers. Bake 15 to 18 minutes or until golden.
Nutrition Facts (Beef Burgundy Turnovers)
- Per serving:
- 102 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 20 mg chol. ,
- 50 mg sodium ,
- 8 g carb. ,
- 0 g fiber ,
- 3 g pro.