Chinese Curry Beef Turnovers
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Ingredients
- 1 box Frozen Puff Pastry (Thawed)
- 1 Egg Yolk (Mixed with 1 Tsp. Water)
Sauce
- 1 teaspoon Curry Powder
- 1 tablespoon Soy Sauce
- 1 tablespoon Chili-garlic Sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Chinese Five Spice Powder
- 1 teaspoon Cornstarch (mixed with 2 teaspoons of water to make slurry)
Filling
- 1 tablespoon Olive Oil
- 12oz 80/20 Ground Beef
- 3 Scallions (Chopped)
Directions
| Sauce | |
| Step 1 | |
| Combine all sauce ingredients in a bowl and mix well | |
| filling | |
| Step 2 | |
 Put oil in a large saute pan and add meat and scallions, cook until meat is cooked through, drain fat and return to pan | |
| Step 3 | |
| Add sauce ingredients and cook until sauce is bubbling, add cornstarch mix, and stir until sauce thickens | |
| Step 4 | |
| Remove Meat mixture from heat, and let cool | |
| Step 5 | |
| Preheat oven to 375F. | |
| Step 6 | |
 Roll out pastry on floured board to 1/8" thick, use a 3" biscuit cutter to cut pastry into about 20 rounds | |
| Step 7 | |
 Brush edges of each round lightly with water, and fill with about 1-2 teaspoons of filling, fold over, and crimp edges | |
| Step 8 | |
|
Let turnovers sit for at least 15 minutes, make sure they are still sealed, then brush with egg mixture and bake until golden-brown, 25-30 minutes | |