Recipe information
Yield
Serves 4
Ingredients
12 ounces top sirloin steak, cut into 1-inch pieces
3 tablespoons butter
1 cup chopped peeled russet potato
1 cup chopped peeled rutabaga
3/4 cup chopped peeled carrot
1/2 cup chopped onion
1 tablespoon chopped fresh parsley
1 1/2 teaspoons dried thyme
1 large garlic clove, chopped
1/2 cup whipping cream
1 15-ounce package refrigerated pie crusts (2 crusts)
Preparation
Step 1
Using on/off turns, coarsely chop meat in processor. Melt butter in heavy large skillet over medium heat. Add potato, rutabaga, carrot, onion, parsley, thyme and garlic. Sauté until vegetables are just tender, about 12 minutes. Add meat. Sauté until meat browns, about 10 minutes. Mix in cream. Season filling to taste with salt and pepper. Cool filling completely. (Can be prepared 1 day ahead. Cover; refrigerate.)
Step 2
Preheat oven to 425°F. Unfold crusts on work surface. Spoon half of filling onto half of each crust. Fold other half of each crust over filling. Seal edges with fork. Transfer turnovers to baking sheet.
Step 3
Bake turnovers until golden, about 30 minutes. Cut each in half and serve.
