These mini meat- and vegetable-filled turnovers are equally good warm from the oven or at room temperature. The recipe comes from the Chowgirls Killer Catering cookbook.

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Ingredients

Directions

  • Preheat oven to 350°. In a large pot, bring a few inches of water to boil. Add sunchokes, parsnips, carrots and potatoes; cook for 3 minutes. Drain and set aside to cool.

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  • In a medium bowl, combine beef, salt, garlic powder, onion flakes, anise seeds, paprika, ground fennel, fennel seeds, black pepper and red pepper flakes. Add vegetables; mix well. Set aside.

  • Unfold or roll out pastry on a lightly floured surface. Use a 3-inch round cutter to cut about 20 pastry circles; arrange them on an ungreased baking sheet. Place slightly rounded tablespoons of the meat mixture onto half of each round. With your fingertip, brush water along pastry edges, fold pastry over filling and seal with the tines of a fork. If desired, brush each pasty with half-and-half. Bake until lightly browned, 20 to 25 minutes.

Nutrition Facts

205 calories; 14 g total fat; 39 mg cholesterol; 186 mg sodium. 15 g carbohydrates; 4 g protein;

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