YIELD Makes 10 appetizers


1/2 pound 90% lean ground beef or turkey
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
1 teaspoon curry powder
1/4 teaspoon Chinese five-spice powder*
1/4 teaspoon red pepper flakes
2 tablespoons minced green onion
1 package (7-1/2 ounces) refrigerated biscuits
1 egg
1 tablespoon water
*Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, anise and Szechuan peppercorns. It is available in most supermarkets and at Asian grocery stores.


  1. Preheat oven to 400°F. Lightly coat baking sheet with nonstick cooking spray; set aside. Cook beef with garlic in medium skillet over medium-high heat until beef is no longer pink, stirring to separate beef. Spoon off fat.
  2. Stir soy sauce and water into cornstarch in cup until smooth. Add soy sauce mixture, curry powder, five-spice powder and red pepper flakes to skillet. Cook and stir 30 seconds or until liquid is absorbed. Remove from heat; stir in onion.
  3. Roll each biscuit between 2 sheets of waxed paper into 4-inch rounds. Spoon heaping tablespoon beef mixture onto one side of each biscuit; fold over, forming a semi-circle. Pinch edges together to seal.*

    *At this point, turnovers may be wrapped and frozen up to 3 months. Thaw completely before proceeding as directed in step 4.

  4. Arrange turnovers on prepared baking sheet. Beat egg with water in cup; brush lightly over turnovers. Bake 9 to 10 minutes or until golden brown. Serve warm or at room temperature.
This recipe appears in: Asian
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