Prep 45 mins
Cook 20 mins
This recipe is outstanding and so easy to make with any leftover turkey you have. This recipe is from an old calendar my mom has from the 1960's. She tried it for the first time about 8 years ago and I have been making them after every turkey meal ever since. They are great as small appetizers or make them larger and have for lunch. I am not great at making pastry of any kind but this one always turns perfect. The prep time for this recipe also includes the 1/2 hour it takes for the dough to chill.
- 5 cups flour
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 lb margarine
- 3⁄4 cup cold water
- 1 egg
- 2 teaspoons vinegar
- 1 egg
- 1 tablespoon water
- 3 cups finely diced cooked turkey
- 2 tablespoons chopped green peppers
- 1 tablespoon chopped onion
- 1 (10 ounce) can cream of mushroom soup
- Mix egg wash ingredients together and set aside.
- Mix filling ingredients together and set aside.
- Measure flour into large mixing bowl.
- Add brown sugar, salt and baking powder; stir well to blend.
- Add half the butter and rub in with fingertips.
- Cut in remaining butter until particles are small.
- Combine water, egg and vinegar in a small bowl.
- Beat slightly.
- Add all at once to flour mixture and stir with fork until dough holds together.
- Form into a ball and wrap in waxed paper.
- Chill for 1/2 an hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut into circles (cookie cutter or use the top of a glass) on ungreased baking sheets.
- Spread a teaspoon of filling on one half of the pastry.
- Moisten edge with water and fold over.
- Seal edges with fork tines.
- Cut slits in top for steam to escape.
- Brush pastries with egg wash.
- Bake at 400°F for 15-20 minutes.