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Beef Turnovers

My husband and I developed this recipe for the restaurant we own and operate. We make a limited number each day and never have a problem selling out.—Judie Sadighi, Twain Harte, California
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    8 servings


  • 2 pounds ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup chopped green onions
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter or margarine
  • 2 medium tomatoes, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • DOUGH:
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1-1/2 cups milk
  • Spaghetti sauce, warmed
  • Shredded mozzarella cheese and additional Parmesan cheese, optional


  • In a skillet, cook beef over medium heat until no longer pink; drain. Add salt and pepper; remove and set aside. In the same skillet, saute mushrooms, onions and parsley in butter until tender. Add tomatoes; simmer for 5 minutes. Add the olives, Parmesan cheese and beef; mix well. Cool. In a large bowl, combine flour, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk. Turn onto a floured surface; knead 10 times. Divide dough into eight portions. Roll each into an 8-in. circle. Place on greased baking sheets. Mound about 1/2 cup filling on half of each circle. Fold dough over filling and press edges with a fork to seal. Bake at 375&$deg; for 30 minutes or until golden brown. Top with spaghetti sauce and cheese if desired.
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