Beef and Bechamel Turnovers – Fluffy and Savory
These homemade turnovers combine an incredibly fluffy dough with a generous filling of beef and bechamel. Perfect for a family dinner or a TV night, they are simple to make and totally irresistible thanks to their melting heart and perfect golden finish. With just 20 minutes of active preparation and a little resting time, you'll get 6 hearty portions. The leavened, light and airy dough wraps a creamy mixture of ground beef, bechamel and melted cheese. After 15 minutes in the oven, they come out golden and crispy. An economical and comforting recipe, perfect for any occasion.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large bowl, mix the flour, sugar, yeast and salt. Add the warm milk and oil, then knead until you get a smooth ball (2-3 minutes).
- 2
Brush the dough with a little oil, cover with plastic wrap and let it rest in a warm place until it doubles in size (about 1 hour).
- 3
Once the dough has risen, punch it down with your fist, then divide it into 6 equal balls.
- 4
On a floured surface, roll each ball into a circle. On one half, place a spoonful of ground beef, some bechamel and grated cheese.
- 5
Fold the other half of the dough over the filling to form a half-moon. Seal the edges well by folding them slightly.
- 6
Place the turnovers on a baking sheet, brush with beaten egg, place a black olive in the center and bake at 200°C for 15 minutes.
- Make sure the milk is warm, not hot, so you don't kill the yeast.
- For a shiny glaze, add a drop of milk or a pinch of salt to the beaten egg.
- Store the turnovers in an airtight container and reheat them in the oven to keep them crispy.
- Variations: replace the beef with tuna and hard-boiled eggs, or with spinach and ricotta for a vegetarian version.
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