Crispy Curried Beef Turnovers |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Martin Yan Ingredients:
1 tablespoon curry powder |
2 teaspoons soy sauce |
2 teaspoons chili-garlic sauce |
1/2 teaspoon sugar |
1/4 teaspoon chinese five spice powder |
1 teaspoon cornstarch dissolved in 2 teaspoons water |
1 tablespoon cooking oil |
1/2 lb ground beef |
1/4 cup finely chopped onion |
1 green onion, minced |
pastry dough, for a 9 inch double-crust deep-dish pie |
1 egg yolk mixed with 1 teaspoon water |
1 cup mangoes or 1 cup other chutney |
Directions:
1. Combine sauce ingredients in a small bowl.
2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add meat, onions and green onions and cook, stirring, until meat is browned and just cooked through, about 5 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Remove from heat and let filling cool.
3. Preheat oven to 375°F Roll out pastry on floured board to a thickness of 1/8 inch. Using a 3-inch round cookie cutter cut out 20 circles. For each turnover, place 2 teaspoons filling on half of a round, moisten edges of dough with water, then fold other half over to enclose filling. Crimp edges to seal.
4. Place turnovers 1 inch apart on lightly oiled baking sheets; brush with egg yolk mixture. Bake until golden brown, 25 to 30 minutes. Serve warm with chutney on the side.
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