Aug 31 2026
Restaurants›Keys Cafe›Savory Turnover Recipe

Savory Turnover Recipe

Inspired by Keys Cafe
Time1h 20m
Serves6

Make Savory Turnover Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Filling

Method

Dough

  1. 1

    Make dough

    In a large bowl whisk together 2.5 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Add 0.75 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

  2. 2

    Add liquid and chill

    Beat 1 egg lightly and combine with 0.5 cup cold water. Drizzle egg-water mixture into the flour-butter mixture a little at a time, tossing gently until dough starts to come together. You may not need all the liquid; aim for a cohesive but not sticky dough. Turn dough onto a lightly floured surface, press into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours).

  3. 3

    Roll

    When ready, preheat oven to 400°F (205°C). On a lightly floured surface roll chilled dough to about 1/8-inch thickness. Using a 6-7 inch round cutter or a bowl, cut out 6 rounds (adjust size/number if preferred). Gather scraps, re-roll once if needed.

Filling

  1. 4

    Cook aromatics

    Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and cook until translucent, about 4-5 minutes. Add 2 cloves minced garlic and cook 30 seconds until fragrant.

  2. 5

    Brown meat and vegetables

    Add 1 cup cooked ground pork (or your choice of ground meat) and 0.75 cup finely chopped mushrooms. Cook, stirring, until mushrooms release moisture and begin to brown, about 5 minutes. Stir in 0.5 cup thawed peas and carrots.

  3. 6

    Season and thicken

    Stir in 1 tsp tomato paste, 1 tsp soy sauce, 0.5 tsp Worcestershire sauce, 0.5 tsp dried thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Sprinkle 1 tsp all-purpose flour over the filling and stir to combine. Add 2 tbsp water or low-sodium broth and cook 1-2 minutes until mixture thickens slightly. Remove from heat and stir in 1 tbsp chopped fresh parsley if using. Let cool to room temperature (important so dough doesn't become soggy).

Assembly & Bake

  1. 7

    Fill turnovers

    Place a rounded 1/4 to 1/3 cup of cooled filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the border with a little water or beaten egg to help seal. Fold the dough over the filling to form a half-moon and press edges to seal. Crimp edges with a fork to ensure they are well sealed and to decorate.

  2. 8

    Egg wash and vent

    Whisk the remaining beaten egg with 1 tbsp milk to make an egg wash. Brush each turnover lightly with the egg wash. Use a sharp knife to cut one small slit or two tiny vents in the top of each turnover to allow steam to escape.

  3. 9

    Bake

    Place turnovers on a parchment-lined baking sheet, spacing about 1 inch apart. Bake in the preheated 400°F (205°C) oven for 18-22 minutes, rotating the pan halfway, until golden brown and crisp.

  4. 10

    Cool and serve

    Allow turnovers to rest 5 minutes on the baking sheet, then transfer to a wire rack to cool slightly. Serve warm or at room temperature. Leftovers keep in the fridge for up to 3 days; reheat in a 350°F (175°C) oven for 8-10 minutes to refresh the crust.

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