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Hamburger Turnovers
RecipeBeef Cuts
Hamburger Turnovers
Ground beef mixed with onions, mustard and pickle relish, topped with Cheddar cheese and wrapped in a pastry shell.
Yield: 100 servings
Beef Mixture: 
1. Brown beef with onions. Drain.

2. Add ketchup, mustard, relish and salt, if desired. Simmer 3 to 5 minutes.

3. Portion about 2 ounces of meat mixture using a #24 scoop (heaping) onto each 5-1/2-inch pastry square.

4. Sprinkle meat mixture with 1 tablespoon shredded cheese.

5. Combine eggs and water to form a glaze. Brush edges of square with egg glaze; fold over to form a triangle. Seal edges with the tines of a fork.

6. Brush turnover top with egg glaze. Cut 3 slits to allow steam to escape.

7. Place on a sheet pan and bake 18 to 20 minutes in a 400°F conventional oven or 12 to 14 minutes in a 375°F convection oven.
Ground Beef (IMPS/NAMP 136)10 pounds
Onions, chopped1 quart
Ketchup1 quart
Chili sauce1 quart
Prepared mustard2 cups
Pickle relish, drained2 cups
Salt4 teaspoons
Pastry squares na
Cheddar cheese3 pieces
Eggs, beaten4 cups
8. Measure flour into large mixer bowl.

9. Blend in shortening with wire whisk on low speed of mixer, about 2 to 3 minutes or until mixture resembles small peas.

10. Change mixer to flat paddle; mix in water slowly on low about 30 seconds to 1 minute or until mixture forms a ball. (Dough may be refrigerated for up to 6 days after this point.)

11. Roll out dough on lightly floured surface 1/8 to 1/16 inch thick.

12. Cut into 25, 5-1/2-inch squares.

NOTE: Turnovers can be made ahead and baked as needed. Contributes to meal pattern requirements: 2 oz.. Meat/meat alternate; 1 serving bread.
All-purpose flour13 1/4 pounds
Shortening, chilled5 1/4 pounds
Ice water6 - 8 cups

Nutrition information per serving: 618 calories; 35 g fat(16 g saturated fat; 4 g monounsaturated fat); 98 mg cholesterol; 512 mg sodium; 53 g carbohydrate; 1.7 g fiber; 19 g protein; 8.0 mg niacin; 0.2 mg vitamin B6; 1.0 mg vitamin B12; 3.9 mg iron; 32.2 mg selenium; 3.1 mg zinc; 65.0 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline
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