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“Makes a wonderful, tasty appetizer, a little time consuming but delicious. from B H & G”
1hr 10mins

Ingredients Nutrition


  1. In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne pepper; toss to coat meat with spices, Cover and let stand at room temperature for 15 minutes.
  2. For filling, in a large fry pan, heat oil over medium heat.
  3. Cook and stir onion and garlic in hot oil for 2 minutes.
  4. Add beef; cook and stir for 2 minutes more (beef may be slightly pink).
  5. Drain meat mixture in a colander; cool slightly.
  6. Preheat oven to 375°F.
  7. Line a baking sheet with foil; grease the foil. Set aside.
  8. Unfold puff pastry sheet and place on a lightly floured surface, roll into a 12 x 12 inch square.
  9. Cut into sixteen 3 inch squares.
  10. In a small bowl, beat together the egg and the water.
  11. Brush edges of squares with some of the egg mixture.
  12. Place 1 tablespoon of the beef filling in the centre of each square.
  13. Sprinkle some of the cheese over the beef mixture on each square.
  14. Fold pastry over filling, stretching pastry slightly if necessary, to form triangles.
  15. Press edges together tightly to seal.
  16. Place triangles on prepared baking sheet.
  17. Brush tops with remaining egg mixture.
  18. Prick tops with a fork.
  19. Bake about 20 minutes or until golden.
  20. Serve warm.
  21. MAKE AHEAD: Prepare turnovers as directed, do not bake.
  22. Cover and refrigerate up to 4 hours.
  23. Bake as directed, or to freeze, prepare and bake triangles as directed and cool on a wire rack.
  24. Place turnovers in a freezer container.
  25. Seal, label and freeze.
  26. To reheat, preheat oven to 375°F, place frozen triangles on a baking sheet lined with foil, bake about 10 minutes or until heated through, Serve warm.

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