American Turkey Turnovers

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also 3 Comments

Description

Ingredients

Filling

• 1/2 cup Onions (finely chopped)
• 1/2 cup Celery (finely chopped)
• 4 tablespoons Butter
• 1 (10.5 ounces) can condensed cream of Chicken soup
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 3-5 dashes poultry seasoning
• 3 cups cooked Turkey or Chickens (very finely chopped)

Pastry

• 2 cups white flour or whole Wheat pastry flour
• 1 tablespoon curry powder (optional)
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 1/3 cup ice water

Directions

• Saute Onion and Celery in butter.
• Stir in remaining ingredients for filling.
• Sift together flour, Curry Powder (if using), and salt.
• Using either a butter knife, or a pastry blender cut in Shortening until the mixture looks like a coarse meal.
• Sprinkle in 1/4 cup of the ice water, reserving the rest.
• Toss with a fork to mix.
• Quickly press the dough into a ball and set aside.
• If there is any flour left in the bowl, use reserved water to Dampen and then press into the rest of the dough.
• There are two ways to do this next step, the second being the one I came up with myself.
• On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
• Or make twelve balls of dough and roll into 6 inch rounds.
• Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
• Brush the margin of each round with a little warm water.
• Fold the empty half over.
• Use a fork to seal the edges, and then prick the top here and there.
• Use a spatula to carefully transfer the finished turnovers to a Cookie Sheet.
• Cover loosely with wax paper and freeze overnight.
• Package the turnovers in foil or freezer bags and label as necessary.
• When ready to cook Preheat over to 425.
• Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes

See also