Think of these Beef and Sweet Potato Turnovers like an all-American samosa or a thoroughly adult Hot Pocket. After browning the ground beef, you’ll stir in grated sweet potato, baby spinach, salt and pepper. Next, divide the mixture evenly over puff pastry, sprinkle on some grated cheddar and fold the crust over the filling. After just 20 to 25 minutes in the oven, you’ll have crispy puffs with a steaming, protein-rich filling. The real trick? Letting them cool just long enough so you don’t burn your tongue! Serve with a simple green salad or a green vegetable on the side, if desired.
1 tablespoon olive oil
1/2 pound ground beef
2 cloves garlic, chopped
1 sweet potato, grated
2 cups baby spinach
kosher salt and black pepper
2 sheets frozen puff pastry, thawed, halved
1/2 cup grated Cheddar
Calories from fat 163
Sat fat 7g
How to Make It
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat.
Add the beef and cook, breaking it up with a spoon until no longer pink, 3 to 4 minutes; stir in the garlic.
Add the sweet potato, spinach, ½ teaspoon salt, and ¼ teaspoon pepper, and toss to combine.
Dividing evenly, spoon the beef mixture onto one side of each piece of puff pastry, leaving a ¼-inch border.
Top with the cheese, fold the dough over the filling, and press firmly to seal.
Transfer the turnovers to a parchment-lined baking sheet and bake until golden brown, 20 to 25 minutes.
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