Australian Meat Turnovers

Jo Zimny


This makes 8 meat turnovers


★★★★★ 1 vote

20 Min
25 Min


  • 2
    sheets of puff pastry
  • 1 lb
    ground turkey
  • 1 c
    minced onion
  • 1/2 c
    minced celery
  • 1/2 c
    minced carrots
  • 2 Tbsp
    minced garlic
  • 2 tsp
  • 1/2 tsp
    each salt and pepper
  • 2 dash(es)
    freshly grated nutmeg
  • 1/2 c
  • 2 tsp
    dijon mustard
  • 4 tsp
    tamari sauce
  • 1 Tbsp
    worcestershire sauce
  • 1/2-1 c
    chicken stock
  • 3 Tbsp
    arrowroot flour
  • 6 Tbsp
    filtered water
  • 1 large
    egg, beaten

How to Make Australian Meat Turnovers


  1. Preheat oven to 350'F.
  2. In a large saute pan, heat up a tbsp. of oil and add the onion, celery and carrots. Saute for 1 minute. Add the garlic and ground turkey. Stir to break up the meat and cook for 2-3 minutes until the meat is beginning to change colour.
  3. Add the salt, pepper and oregano. Stir in the ketchup, Dijon, tamari and broth. In a small bowl mix the water and arrow root flour together and mix well.
  4. Remove the saute pan from the heat, set aside and let it cool slightly. Lay the thawed sheets out and cut into 8 equal squares. You might have to roll the full sheet a little to make it square.
  5. Put a piece of parchment on your baking sheet and lay the squares onto the parchment and put some of the mixture on each of the 8 squares.
  6. With the beaten egg, lighty paint the edges of the pastry. Fold the pastry over the tilling and seal the edges well. You should have 8 triangles when you're done.
  7. Brush each of the turnovers with more egg and bake for 20-25 minutes or until the pastries are puffed up and golden brown on the outside.
  8. Serve Warm and Enjoy!

Printable Recipe Card

About Australian Meat Turnovers

Course/Dish: Turkey
Hashtags: #turnover, #australian

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