Turkey Turnovers
It's never to early to think about turkey leftovers!
Corn Meal Pastry
1 1/2 cups flour, sifted
1/2 cup corn meal
1 tsp. baking powder
1/2 cup shortening
1/2 cup water
Turkey Filling
1 1/2 cups finely chopped cooked turkey
1 tsp. curry powder
1/4 cup grated Parmesan cheese
3 Tbsp. coconut
1/2 cup cream
To make pastry sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, until mixture will just hold together. Roll out on a lightly-floured board to 1/8-inch thickness. Cut with cooky cutter into 16 circles or desired shape. Place half of the circles on an ungreased cooky sheet. Combine all ingredients for turkey filling except cream. Spread circles with turkey filling and cover with remaining circles. Seal edges with a fork. Prick tops. Bake in a preheated 425 degree oven for 12 to 15 minutes. Slit top of each turnover and fill each with a little warm cream.
Corn Meal Pastry
1 1/2 cups flour, sifted
1/2 cup corn meal
1 tsp. baking powder
1/2 cup shortening
1/2 cup water
Turkey Filling
1 1/2 cups finely chopped cooked turkey
1 tsp. curry powder
1/4 cup grated Parmesan cheese
3 Tbsp. coconut
1/2 cup cream
To make pastry sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, until mixture will just hold together. Roll out on a lightly-floured board to 1/8-inch thickness. Cut with cooky cutter into 16 circles or desired shape. Place half of the circles on an ungreased cooky sheet. Combine all ingredients for turkey filling except cream. Spread circles with turkey filling and cover with remaining circles. Seal edges with a fork. Prick tops. Bake in a preheated 425 degree oven for 12 to 15 minutes. Slit top of each turnover and fill each with a little warm cream.
posted by Ken @ 9:16 AM
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