Costa Rican Beef-Stuffed Turnovers

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These golden Costa Rican-style turnovers cradle a fragrant filling of seasoned ground beef, potato, carrot, and peas inside a tender homemade dough. They're commonly sold by street vendors and in neighborhood panaderias, and they taste best eaten warm, ideally with a drizzle of salsa or a tangy cabbage salad on the side.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 78 gCarbs
• 4 gFiber
• 6 gSugar
• 30 gProtein
• 720 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour
• 1/2 cup (100 g) vegetable shortening or lard, softened
• 1/2 cup (120 ml) warm whole milk
• 1 large egg
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon fine salt

For the beef filling

• 1 lb (450 g) ground beef
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 medium potato (about 5 oz), peeled and diced into 1/4-inch cubes
• 1 medium carrot, peeled and diced into 1/4-inch cubes
• 1/2 cup (70 g) green peas, fresh or thawed
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) low-sodium beef broth

For finishing

• 1 large egg, beaten with 1 tablespoon water
• 1 tablespoon sesame seeds or coarse salt, optional

Directions

1. Make the dough: In a large bowl, whisk the flour, sugar, baking powder, and salt. Cut in the shortening with your fingertips until the mixture looks like coarse crumbs. In a small bowl, whisk the warm milk with the egg, then pour into the flour mixture and stir until a soft dough forms. Knead briefly on a lightly floured counter for 2 minutes, wrap in plastic, and rest 20 minutes.
2. Meanwhile, make the filling: Heat the oil in a large skillet over medium-high. Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes. Add the garlic and cook 30 seconds, then add the beef and break it up with a wooden spoon. Brown the meat until no pink remains, 6 to 7 minutes.
3. Stir in the tomato paste, cumin, oregano, salt, and pepper. Add the potato, carrot, peas, and broth. Bring to a simmer, cover, and cook over low heat for 10 minutes, until the vegetables are tender. Uncover and cook 2 to 3 minutes more so any excess moisture evaporates; the filling should be moist but not runny. Cool to room temperature before assembling.
4. Divide the rested dough into 8 equal pieces and shape into balls. On a lightly floured surface, roll each ball into a 6-inch round about 1/8-inch thick. Keep the remaining balls covered with a kitchen towel while you work.
5. Spoon about 3 tablespoons of filling onto one half of each round, leaving a 1/2-inch border. Brush the border lightly with water, fold the dough over the filling to form a half-moon, and press the edges firmly together. Crimp with the tines of a fork to seal tightly.
6. Line a baking sheet with parchment paper. Arrange the turnovers on the sheet, spacing them 2 inches apart. Lightly brush the tops with the egg wash and sprinkle with sesame seeds or coarse salt, if using.
7. Bake on the middle rack of a preheated 375°F (190°C) oven for 22 to 25 minutes, until the tops and bottoms are deeply golden. If the bottoms are browning too fast, slide a second sheet pan onto the lower rack to shield them.
8. Let the turnovers cool on the pan for 5 minutes before serving warm, with salsa, chimichurri, or a simple cabbage and tomato salad on the side.

Cook’s Notes

• Dough resting is non-negotiable: it relaxes the gluten, keeps the rounds from springing back while rolling, and yields a more tender bite after baking.
• Always cool the filling to room temperature before assembling. Warm filling melts the shortening in the dough and causes the bottoms to turn greasy or soggy.
• Traditional Costa Rican versions often use pork lard in the dough; swap it in for the shortening if you want a richer, more authentic flavor and an extra-flaky crust.
• For a glossy, bakery-style finish, brush on a second thin coat of egg wash 5 minutes before the end of baking.
• Unbaked turnovers freeze beautifully: flash-freeze on the sheet until solid, then bag and freeze for up to 2 months. Brush with egg wash and bake straight from the freezer, adding 5 to 7 minutes.

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