Beef and Stilton Turnovers

By WillieG

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Rate this recipe 4.3/5 (11 Votes)

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Vague Spaghetti Bolagnaise Recipe

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Ingredients

200g self raising flour
15g butter
Pinch of salt
2 eggs
2 tablespoons milk
75g rump steak (chopped)
50g stilton (chopped)

Details

Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Preheat oven to 220oC.

Step 2

Put flour into food processor with butter and pinch of salt. Blend until the mixture resembles breadcrumbs.

Step 3

Add one egg and milk. Blend again until thick dough.

Step 4

Put dough onto flat, floured surface and roll out to 0.5 cm thickness.

Step 5

Cut out 10 x 10 cm rounds and lay on baking sheet.

Step 6

Put a small amount of steak and stilton on each round. Season with salt and pepper. Fold over to make half-moons. Pinch edges to seal.

Step 7

Beat egg in a bowl and brush over each turnover.

Step 8

Put into oven for 8-10 minutes or until golden brown and cooked through.

Makes 10 turnovers.

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