Prep 20 mins
Cook 20 mins
These are a great lunch, especially for those colder fall months. These are good cold too and I've sent them in my husbands lunchs several times. This is a great way to use leftovers. Posted for Zaar World Tour 05
- 1 (10 ounce) packageof frozen patty shells
- 1 cup diced cooked beef
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon chili powder
- 1 teaspoon Tabasco sauce (optional) or 1 teaspoon chili sauce (optional)
- 1 tomatoes, peeled and chopped
- 1⁄2 cup stuffed green olives, sliced or 1⁄2 cup black olives
- 2 hard-boiled eggs, diced
- Remove the patty shells from the freezer and allowe to stand at room temp until soft enough to roll.
- Meanwhile, saute the beef, onion, and the garlic in butter over low heat for 5 minutes.
- Add the salt, pepper, thyme, cumin, chili powder, the chili sauce and the tomato.
- Reduce the heat to a simmer; cook for 10 minutes.
- Soak the raisins in boiling until until plump; drain well.
- combine the meat mix, raisins, olives, and the eggs; set aside.
- Roll each patty shell on a flowered pastry cloth to a rectangle approximately 5 x 8 inches.
- Place 1/3 cup filling on one half of each rectrangle. Fold to form a turnover and seal with milk.
- Preheat oven to 450°F
- Place the turnovers on an ungreased cookie sheet and brush with milk.
- Place in the oven and immeadiately reduce the heat to 400 f; bake for 20 minutes or until well browned and puffed.
- Note: Patty Shells are small cups made of puff pastry that are meant to hold individual portions of savory fillings. Look for them in bakeries or among the frozen foods in supermarkets.