Prep 25 mins
Cook 1 hr
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.
- 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
- 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.
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.
It reminded me of "Hot Pockets". Nice to have ready in the freezer. I added some red bell peppers to the onions and celery and a little of green onions also, mainly to add some color to the feeling. I like it very much that way; almost thought it was not even necessary to add the condensed soup, since it was quite juicy. I'm going to try it with out it next time. Thanks for the recipe Angela and I agree with you, just 15 minutes baking time.
These were quite tasty, and despite making and rolling out the dough, they did not take very long to make. If I make them again, though, I think I'll make larger turnovers. Perhaps make eight instead of 12 from the quantities listed in the recipe. We wanted more than one each, but weren't quite hungry enough for two!