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1
In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne pepper; toss to coat meat with spices, Cover and let stand at room temperature for 15 minutes.
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2
For filling, in a large fry pan, heat oil over medium heat.
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3
Cook and stir onion and garlic in hot oil for 2 minutes.
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4
Add beef; cook and stir for 2 minutes more (beef may be slightly pink).
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5
Drain meat mixture in a colander; cool slightly.
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6
Preheat oven to 375u00b0F.
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7
Line a baking sheet with foil; grease the foil. Set aside.
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8
Unfold puff pastry sheet and place on a lightly floured surface, roll into a 12 x 12 inch square.
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9
Cut into sixteen 3 inch squares.
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10
In a small bowl, beat together the egg and the water.
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11
Brush edges of squares with some of the egg mixture.
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12
Place 1 tablespoon of the beef filling in the centre of each square.
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13
Sprinkle some of the cheese over the beef mixture on each square.
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14
Fold pastry over filling, stretching pastry slightly if necessary, to form triangles.
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15
Press edges together tightly to seal.
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16
Place triangles on prepared baking sheet.
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17
Brush tops with remaining egg mixture.
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18
Prick tops with a fork.
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19
Bake about 20 minutes or until golden.
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20
Serve warm.
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21
MAKE AHEAD: Prepare turnovers as directed, do not bake.
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22
Cover and refrigerate up to 4 hours.
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23
Bake as directed, or to freeze, prepare and bake triangles as directed and cool on a wire rack.
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24
Place turnovers in a freezer container.
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25
Seal, label and freeze.
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26
To reheat, preheat oven to 375u00b0F, place frozen triangles on a baking sheet lined with foil, bake about 10 minutes or until heated through, Serve warm.
