Beef Tenderloin Turnovers

By MissHeather

Ingredients

• 6 ounces beef tenderloin, or sirloin, cut into 1/4" pieces
• .5 teaspoon chili powder
• .5 teaspoon ground cumin
• .25 teaspoon salt
• .25 teaspoon ground black pepper
• .1625 teaspoon cayenne, or to taste
• 1 tablespoon olive oil
• .25 cup finely chopped onion
• 2 cloves garlic, minced
• 1 sheet frozen puffed pastry, thawed
• 1 egg
• 1 tablespoon water
• .75 cup Monterey jack cheese, shredded

Preparation

Step 1

In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne; toss to coat meat with spices. Cover and let stand at room temperature or 15 minutes.

For filling, in a large skillet, heat oil over medium heat. Cook and stir onion and garlic in hot oil for 2 minutes. Add beef; cook and stir for 2 minutes more. Drain meat mixture in a colander; cool slightly.

Preheat oven to 375. Line a baking sheet with greased foil. Unfold pastry sheet and place on a lightly floured surface; roll into a 12 x 12-inch square. Cut into sixteen 3-inch squares. IN a small bowl, beat together the egg and the water. Brush edges of squares with some of egg mixture. Place 1 T of filling in center of each square. Sprinkle some of the cheese over filling. Fold pastry over, stretching slightly if necessary, to form triangles. Press edges together tightly to seal.

Place triangles on prepared baking sheet. Brush tops with remaining egg mixture. Prick tops with a fork. Bake about 20 minutes or until golden. Serve warm.