YIELD Makes 10 appetizers
|1/2||pound 90% lean ground beef or turkey|
|2||cloves garlic, minced|
|2||tablespoons soy sauce|
|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|
- 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.
- 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.
- 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.
- 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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