Latin Beef & Potato Turnovers



In small saucepan over medium-heat, in hot olive oil, cook onion, covered, until tender but not brown. Stir in Roast Beef Spread, tomato sauce, pepper sauce, garlic and oregano; simmer 5 minutes. Spoon filling into bowl; cool. Meanwhile, cook potato and peel off skin. Coarsely chop potato pulp. Stir potato pieces, olives and chopped egg into filling. Preheat oven to 400 F. Line large baking sheet with non-stick foil. On lightly floured surface, with floured rolling pin, roll each dough round into 6-inch circle. Spoon 1/4 cup filling into one side of each dough round. Brush edges of dough with beaten egg. Fold dough over to cover filling; seal with fork. Place turnovers on baking sheet; brush with egg. Cut small slit in top of each turnover. Bake 15 minutes or until golden brown. Cool slightly; serve warm.
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