No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Savory turnovers

Explore 4 recipes and more

Mushroom Turnovers with Sour Cream

Time:55 mins
expand

Artichoke Turnovers

Time:2 hours 20 mins
Ingredients
  • 4 tablespoons unsalted butter
  • 1 large shallot, minced
  • 2 teaspoons minced garlic (from 3 small cloves)
  • 3 tablespoons all-purpose flour, plus more for surface
  • 1/2 cup dry white wine
  • 1/2 cup whole milk, warmed
  • 1/2 cup homemade or store-bought low-sodium chicken stock, warmed
  • Coarse salt and freshly ground pepper
  • Pinch of cayenne pepper
  • 1 pound frozen artichoke hearts, thawed and chopped (3 cups)
  • 1/2 cup finely grated Parmesan cheese (1 ounce)
  • 1/2 cup finely grated Pecorino Romano cheese (1 ounce)
  • 1 tablespoon finely chopped fresh thyme
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 2 packages (14 ounces each) frozen puff pastry, thawed
  • 1 large egg, lightly beaten for egg wash
expand

Beef Patties

Ingredients
  • 1 pound ground beef
  • 2 1/2 cups all-purpose flour
  • 1 egg, beaten with 1 teaspoon water
  • 1 onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 whole scallions, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons curry powder
  • 2 Scotch bonnet peppers (any color), seeded and minced
  • 1/2 cup butter (1 stick)
  • 3/4 cup ice-cold water
  • 1 teaspoon dried thyme or 2 sprigs fresh
  • 1/4 cup vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 to 2 1/2 cups water
  • 1/2 cup breadcrumbs
expand

Pizza Sandwiches

Time:2 hours 20 mins
Ingredients
  • For the dough:
  • 1 1/2 cups warm water (115 degrees)
  • 4 1/2 teaspoons (two 1/4-ounce envelopes) active dry yeast
  • 1/4 cup extra-virgin olive oil, plus more for bowl and baking sheet
  • 1 tablespoon sugar
  • Coarse salt
  • 4 1/3 cup all-purpose flour, plus more for surface
  • For the filling:
  • 6 vine-ripened tomatoes, sliced 1/4 inch thick
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup crumbled soft goat cheese (5 ounces)
  • 32 thin slices soppressata (8 ounces)
  • 1 pound fresh mozzarella, sliced 1/4 inch thick
  • 8 ounces baby arugula (about 10 cups)
  • 2 cups fresh basil
  • 2 tablespoons fresh lemon juice (from 2 lemons)
expand

advertisement

advertisement

advertisement

advertisement