American Turkey Turnovers

Recipe by Angela Curtis
READY IN: 1hr 25mins




  • 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.