Yum Noir: Sweet Potato and Ground Beef Turnovers
I’d been planning to post this recipe for a while and since I am making them this weekend, there is no time like the present. I am always looking for an alternative for ground meat. After hamburgers, spaghetti and ground beef with fettucine alfredo, what else is there? These cute things. My kids love finger foods and while they love veggies, I still am able to add in a veggie to blend in with the meat. Score!
They’re like little patties but I use pastry dough instead of what you would actually use for a beef patty. You can get frozen pastry dough in your local grocery store. Here’s the recipe. Let me know if you make it and if you sub out the spinach for another veggie. If you make mini versions of these, they will serve up well as appetizers too! Yum yum, enjoy!
Directions
- Brown ½ pound ground beef with 2 cloves chopped garlic. I season my ground beef with house seasonings and Trinidad green seasoning. So season your meat as you normally would.
- Add 1 grated medium sized sweet potato and 2 cups chopped baby spinach;
- Cut 2 sheets frozen puff pastry (thawed) in half. Divide the beef among the 4 pieces of dough; seal the edges.
- Brush your tops with one beaten egg.
- Bake at 375° F until golden, 25 to 30 minutes.
Tips: You can substitute turkey or pork for the beef if that floats your canoe. Also, add 1½ cups grated cheddar in with the beef when you are dividing the mixture amongst the pastry dough for an alternative taste.
This is a great recipe to get the kids involved in cooking with you as well. Be sure to tune into my Ustream cooking show around 7PM EST this Sunday to see how I make these.
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