1 Pound Lean Ground Beef, Sautéing Until Brown And Crumbled
1 Small Onion, Very Finely Chopped
1 Carrot, Grated
1 Small Idaho Potato, Grated
1 1/2 Teaspoons Sea Salt
3/4 Teaspoon Freshly Ground Black Pepper
2 Eggs, Lightly Beaten
The trick to making any pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely texture. Don t overwork the biscuits. Roll into rounds and place in frig.
Remove biscuits and roll into six inch rounds on floured surface. Place wax paper between each. Refrigerate if not using immediately.
For the filling: Preheat the oven to 375 degrees F.
Remove the biscuit circles from the refrigerator.
Brown and crumble the meat and drain on paper towels.
In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Saute in large skillet to meld flavors until browning occurs.
Remove the biscuit rounds from the refrigerator. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a sprayed parchment lined baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry.
Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 10 minutes before serving.