Mater's Tow Hook Turnovers
These savory turnovers are a nod to the humble, rusty, yet incredibly reliable tow truck from Radiator Springs. Filled with robust ground beef, creamy potatoes, and hearty vegetables, they're perfect for fueling up before a long journey or a day of hard work. The golden, flaky crust encases a comforting and flavorful filling, making each bite a delightful surprise, much like Mater himself.
Directions
- 1
In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
- 2
Add onion and garlic to the skillet and cook until softened, about 3-4 minutes.
- 3
Stir in carrots and potatoes. Pour in beef broth and Worcestershire sauce. Add dried thyme, salt, and pepper.
- 4
Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until vegetables are tender.
- 5
Remove from heat and let cool slightly. Preheat oven to 375°F (190°C).
- 6
Unroll pie crusts and cut each into four equal squares. Spoon about 1/4 cup of the beef and vegetable filling onto one half of each square.
- 7
Fold the other half of the crust over the filling to form a triangle. Crimp the edges with a fork to seal.
- 8
Place turnovers on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- 9
Bake for 18-22 minutes, or until golden brown and puffed.
- 10
Let cool for a few minutes before serving. Garnish with fresh parsley.