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spicy shredded beef & cheddar turnovers cooked


  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan
  2. Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough
  3. Cut into 4 equal sections, then chill for 20 mins
  4. Mix together the filling ingredients
  5. Roll out each piece of dough on a lightly floured surface until large enough to make a circle about 24cm across - use a bowl to trim it to shape
  6. Divide the filling into approximately 100g balls then place the filling in the centre of each round, leaving a margin at each end
  7. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal
  8. Lift onto a non-stick baking tray and brush with the remaining egg to glaze
  9. Bake for 30 minutes until a light golden colour, leave to cool on a wire rack a little before eating
  10. Serve with sweet onion pickle

Jeff's note:

You could make a dozen or so small turnovers instead which would go great with drinks when entertaining guests.