2 sheets puff pastry, thawed in the fridge overnight
1 pound ground beef
1 onion, diced
2 bell peppers, chopped
1 tablespoon olive oil
1/4 cup taco seasoning
3/4 cup water
1 teaspoon chili flakes
Tools
Cast iron skillet
Cutting board
Fork
Knife
Rolling pin
Small bowl
Stove
2 Baking sheets
Oven
Method
Preheat oven to 400 degrees F.
Saute onions in olive oil over medium-high heat, until softened, about 5 minutes.
Add peppers and saute until slightly softened, another 2-3 minutes.
Set veggies aside. In the same skillet, add ground beef and brown, about 10 minutes. Drain the fat and add it back to the skillet. (Use more olive oil if using veggie ground beef, but you don’t have to drain it).
Add taco seasoning and water, and simmer for about 2 minutes. Add back in the veggies and mix to combine.
Roll out 1 sheet of puff pastry on a greased baking sheet and slice into 4 squares. Place 1 heaping spoonful of meat filling in the center of each square. Fold the square over, corner to corner creating a triangle, and, using a fork, press the edges together. Do the same thing with the other sheet of puff pastry.
Bake for 20 minutes, until turnovers are puffed and browned. Wrap in foil and pack for your trip.
