So I hear there’s some kind of big game this weekend? And there will be lots of snacks? Perfect! I’ve got a new and very, very delicious appetizer for you: Crispy Mini Taco Turnovers with Chipotle Dipping Sauce.
This recipe is insanely yummy, guys. Crisp, flaky puff pastry stuffed with savory, spiced ground beef and cheddar cheese, dipped in a tangy-creamy-spicy sauce? These two-bite nuggets of yum may just edge out the ubiquitous seven-layer dip in the football snack ranking.
First, a confession: we are not a football family. I admit to pseudo-watching the Super Bowl as an excuse to eat lots of chips and dip. But even non-watchers can’t eat dip ALL day (though obviously, I have nothing against dip, and in fact recommend adding my Caramelized Onion Dip to your lineup as a way to seal your reputation as the Snack Master). But really, we need something a little more substantial, fuel to get us through those long stretches between clever commercials. These’ll do nicely.
More good news: For those of you rushing around madly getting ready for the gang to descend on your house, I’m happy to report that these snacks come together in about half an hour and require shockingly little work.
Prepared puff pastry, with its deliciously buttery layers, is super-easy to roll out and cut into rounds. Then all you’ve got to do is dollop on a bit of ground beef that you’ve browned and seasoned, add a little grated cheese, and seal ’em up.
For the seasoning, I particularly love the Frontera sauce packets for ground beef. Their blends are not overly salty and truly taste freshly-made. But feel free to use whatever seasoning you’d typically use for taco meat.
The dipping sauce actually could not be any simpler. Just whisk tangy Greek yogurt together with some mayo, a little pickle relish for sweetness, Worcestershire for a savory hit, a good squeeze of fresh lime juice, and the magic ingredient: Chipotle Tabasco. You can use any hot sauce you like, but the smoky, vinegary spice of this one hits all the right notes. I make this sauce all the time to serve on fish tacos, baked potatoes, even using it as a sandwich spread on occasion.
So there you go: party food, solved. Admire your pretty platter of elegant-looking snacks amidst the tired bowls of tortilla chips and artichoke dip. Sit back and enjoy the glow of the oohs and ahhhs. And savor a few crisp, melty bites all to yourself. While, you know, the rest of the suckers are watching the game (who’s playing, again?).
Crispy Taco Turnovers with Creamy Chipotle Dipping Sauce
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: About 24 mini turnovers
- Category: Appetizers, Snacks
Description
Up your appetizer game with these crispy two-bite turnovers, stuffed with savory spiced beef and melty cheddar and dipped in a creamy, tangy chipotle sauce.
Ingredients
TURNOVERS
1 package (2 sheets) puff pastry, thawed
1 TB olive oil
1 medium yellow or white onion, diced
1 lb lean ground beef
prepared taco seasoning of your choice (I use Frontera Taco Skillet Sauce for Ground Beef)
1/2 cup grated sharp cheddar cheese
1 egg, beaten (for egg wash, optional)
CHIPOTLE DIPPING SAUCE
1/2 cup plain Greek yogurt or sour cream
1/4 cup mayonnaise
2 tsp sweet pickle relish
1/2 tsp Worcestershire sauce
1 TB Smoked Chipotle Tabasco (or other liquid hot sauce of your choice)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
squeeze of fresh lime juice
Instructions
In a large skillet over medium heat, heat the olive oil until it shimmers. Add diced onion and cook for about 5 minutes, until onion begins to soften. Add ground beef and continue to cook until it’s uniformly brown. Add taco seasoning and cook until fully combined and heated through. Remove from heat and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
On a floured surface, unfold one sheet of the thawed puff pastry and roll out to roughly a 12″x12″ square (keep the other sheet in the fridge while you work so it doesn’t dry out or get too soft). Using a large biscuit cutter or 2/5-inch round cookie cutter, cut as many circles as you can fit (I get 12-14 per sheet).
Place one heaping teaspoon of ground beef in the center of each circle, along with a sprinkle of cheese. Use your fingertips to fold the circle in half and gently seal the turnover. Further seal by using the tines of a fork to crimp the edges. Brush the top and sides of each turnover with the egg wash.
Transfer the turnovers to the prepared baking sheet and bake for 15-17 mins, until golden brown.
Remove second sheet of puff pastry from fridge and repeat the process.
Cool turnovers on the baking sheet or cooling rack until ready to serve. These are great at room temperature, but if you want to serve them slightly warm, wrap them gently in foil and reheat in a very low (200-degree) oven.
To make the dipping sauce, simply combine all ingredients and whisk until combined. Taste and adjust seasonings if needed.
Pile turnovers on a plate or serving platter with a bowl of dipping sauce on the side. Garnish sauce with a few snipped chives or sprigs of parsley, if desired.
Notes
… make sure you have enough time to properly defrost your puff pastry, as there are not many (any) reliable shortcuts to that.
… be sure to seal your turnovers well. The meat/cheese mixture is likely to escape through any available hole.
I loved the dip and will make again and again.