Curried Beef Turnovers
Published: 09/16/2009 by Washington State Potato Commission
48 Servings
Lean ground beef 3 lb.
Onion, chopped 12 oz. (2-1/4 cups)
Sweet red peppers, chopped 6 oz. (1-1/2 cups)
Curry powder potato granules 1 lb. 8 oz. (1-1/2 qt.)
Salt
Broth 1-1/2 qt.
Pastry, prepared half-and-half as needed
1. Sauté ground beef and onion until onions are tender. Add peppers and curry powder; cook and stir over medium heat until curry darkens. Add potato granules, salt and broth; mix well. Bring
mixture to boil; mix well and set aside.
2. Roll and cut pastry into 6-inch rounds. Place 1/2 cup potato mixture on one half of round, leaving edges uncovered. Fold pastry in half;seal and crimp edges. Place on sheet pan, 1 inch apart. Pierce top crust with fork to allow steam and to escape. Brush tops
with milk or half-and-half, if desired.
3. Bake at 400 ºF 12 to 15 minutes or until tops are browned. Serve to eat out-of-hand.
Calories 444
Protein from fat 48%
Sodium 646 mg
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