These flaky beef turnovers will make your mouth water. Beef turnovers (Buljona pīrādziņi, literally “broth pies”) are so delicious and moist. They are so delicate and can be enjoyed hot (with a cup of broth) or cold (as a snack). Back in Latvia they would be available in any bakery and street-side shop. The recipe can be simplified by replacing steak with mince. The perfect pastry for all meals!
- 2 sheets of puff pastry
- 400 g beef steak or beef chunks
- 1 bay leaf
- 1 cloves garlic
- 1 onion
- 1 egg
- salt and pepper
- Place the beef in a medium saucepan, add the bay leaf, garlic, one half of the onion and pepper, cover with water. Bring to a boil, reduce the heat and simmer for 30 minutes or until beef is cooked through. Skim impurities that may surface.
- Chop the other half of the onion and fry in butter for 5-7 min until soft.
- Strain the beef over a bowl and preserve the liquid.
- Remove the beef and process in a food processor until finely chopped.
- Add the beef into your onion and fry for 2 minutes. Add a cup of preserved stock and simmer for couple minutes until most of the liquid gets absorbed/evaporates. Remove from the heat and season well.
- Preheat the oven to 180 C or 350 F. Line a baking tray with baking paper.
- Cut each puff pastry square in 8 smaller squares. Place a heaped tablespoon of beef mixture in the middle of the square, fold over to create a triangle and push the edges closed with a fork. Repeat for the rest of the pastries.
- Transfer turnovers on to the baking tray. Lightly brush each pastry with a whisked egg. Bake for 20 to 25 minutes until golden brown. Enjoy hot or cold.