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.

Source: Midwest Living

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Recipe Summary

hands-on:
45 mins
total:
1 hr 5 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 14g; cholesterol 39mg; saturated fat 8g; carbohydrates 15g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 735.1IU; vitamin c 1.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 32.1mcg; vitamin b12 0.3mcg; sodium 186mg; potassium 88mg; calcium 12mg; iron 1.1mg.
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