Recipe by Angela Curtis
This is a recipe that is frozen for future use, one of many I made in preperation for the birth of my daughter. I got it from "More Make Your Own Groceries". This would probably be a good use for leftover Thanksgiving turkey While the original instructions say these should take 50 to 60 minutes to cook, I have made this in two different ovens and they took 10 to 15 minutes to cook in those. I used a slightly different method to create the circles for the pastry than recommended in the original recipe, and have included both for you to choose from.
Top Review by HeliWif
Sorry, but I did not like this recipe. I was very interested in using up my leftover turkey in the freezer, but these ingredients combined had a tast that was, to me, odd. I imagine this recipe could be good with a little variation.
- 1⁄2 cup onion (finely chopped)
- 1⁄2 cup celery (finely chopped)
- 4 tablespoons butter
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 -5 dashes poultry seasoning
- 3 cups cooked turkey or 3 cups chicken (very finely chopped)
- 2 cups white flour or 2 cups whole wheat pastry flour
- 1 tablespoon curry powder (optional)
- 1 teaspoon salt
- 2⁄3 cup vegetable shortening
- 1⁄3 cup ice water
Directions See How It's Made
- 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.
- Choose the one that seems better to you.
- 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 (in my experience) or as much as 60 minutes (according to original instructions).
- The edges should be golden when finished.