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| Hamburger Turnovers |
A friend asked me this morning, "what can I do with some hamburger that does NOT taste like Hamburger Helper?" It didn't take but a second for the answer to come to me; hamburger turnovers! The hamburger turnovers presented here were a favorite of mine when I was a kid and continue to be even today. They are so easy to prepare that I wonder why I dont eat them more often. Their great in so many ways. They are easy to prepare, they make a meal all on their own, they appeal to both adults and kids. So here we go....
***** Hamburger Turnovers *****
1 lb. ground beef (85% mix)
1/2 - green bell pepper (diced)
1 - small yellow onion (diced)
1- celery stalk (diced)
1 - can large biscuits 8 ct. (not the flakey ones)
2/3 - cup shredded cheddar cheese
1 - egg white, lightly beat.
salt & pepper to taste
Preheat the oven to 375 degrees. Grease a large sheet pan.
In a large skillet over medium-high heat, saute the onion, bell pepper, and celery in about 2 tbsp vegetable oil. When near done, remove from the skillet and set aside.
In the same skillet brown the ground beef. When the beef is near done, add back in the onion, pepper, and celery mix. Stir well and continue cooking until browned. Drain well and allow to cool enough slightly.
While the beef is cooking, flour a bread board. Using a rolling pin or dough roller flatten the canned biscuits to the thickness of 1/16 - 1/8 inch (about the thickness of a dime). Sprinkle a small amount of flour over each biscuit dough disc. Set aside.
When the hamburger and vegetable mix has drained and cooled slightly lightly flour the bread board and place a single biscuit dough disc on the surface. Spoon about 3-4 heaping tablespoons of the meat mix onto the disc. Sprinkle the mix with the cheddar cheese. Lightly brush the edge of the disc with the egg white. Fold the biscuit dough over the meat mix. Using a fork or pastry roller seal the edges of the turnover.
Once all the turnovers have been filled and sealed, place them on the sheet pan and bake at 375 for 15 minutes. Once they are golden brown remove and brush each with a light coat of melted butter or margerine.
Serve piping hot and ENJOY. My mom made these alot and I still like them. I hope you do also. Thanks again for visiting the blog. Just Harv
Very easy to make, and so good! I am already thinking about ways to tweek them, to make everyone happy. Want to try the meat with some mashed potatoes and spinach leaves next.
ReplyDeleteThanks Cyndi! That sounds like a great idea!! It would be like potato peroggies (spelling?) I have some leftover mashed potatoes in the fridge....that would be a great way to use them up.... Good one. Glad you like them. Drop me a line if you have any more ideas!! - Just Harv.
ReplyDeleteThis sounds like a dish my entire family will like! I'll probably make them one day this week. Great idea....sounds similar to a beirock.
ReplyDeleteThanks Crystal! I am glad you like them. You can get really creative with these or just throw whatever the fridge offers up in 'em just the same!!
ReplyDelete