Beef & Cheddar Turnover

My goal in adventuring with puff pastry was to make both a savory and a sweet treat. For my savory puff pastry adventure, I decided to make a savory turnover. I settled on a beef and cheddar turnover since we had all the ingredients! It was delicious! Mark's final words were "you gotta make this again."

Recipe (Makes 2 turnovers)

- puff pastry (enough for two 5x5in squares rolled out) [cold]

- 1/4 lb. ground beef (I used 85% lean)

- 1/3 cup onion, diced

- 1 large clove of garlic, minced

- 1/2 tsp Dijon mustard

- 1 egg, whisked

- salt, pepper, and smoked paprika to season

Directions:

If you are using store bought puff pastry, you need to defrost it in the fridge. It should be cold but not frozen. 

Roll out your puff pastry until you have approximately a 5x5 or 6x6in square. I then cut the edges so that I did have an approximate square with straight edges.

Heat olive oil in a pan over medium-high heat. Add your onions and cook for about 3-5 minutes (until they are translucent). Then add the garlic and cook for another minute.

Add your ground beef to the pan and season with salt, pepper, and smoked paprika. Cook until the beef is no longer red, or about 5 minutes (more or less depending on how much beef you are actually using).

Add in the mustard and mix to combine into the beef.

Brush the pastry square with the egg, making sure that you get a good coat around the edges.

Add half the beef filling (if making 2).

Fold the puff pastry to form a triangle.

Using a fork, press the edges of your triangle together, making sure that the pastry is well sealed.

Brush the top of the pastry with egg.

Repeat for the second turnover.

Place turnovers on a baking sheet (with a silicone matt or parchment paper) in the freeze for approximately 5-10 minutes while you pre-heat the oven.

Heat the oven to 415 degrees Fahrenheit.

Take the turnovers out of the freezer and bake for 25 minutes.