Turnovers And Turnover Crust Recipe 45

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

GROUND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.

CURRIED TURKEY TURNOVERS

Steps:

• If turkey is frozen, let it thaw overnight in the refrigerator.
• For filling, in a 10-inch skillet cook turkey and onion till turkey is brown.
• Drain off any fat.
• Stir in the green pepper, carrot, raisins, curry powder, salt cumin and pepper, cover and simmer 10 minutes.
• If necessary, remove cover and cook over high heat 3 to 4 minutes or till liquid is evaporated.
• Spoon filling into a bowl and let cool.
• Let frozen pie crusts stand at room temperature while the filling cools.
• To assemble turnovers, unfold/unroll/roll-out pie crusts; sprinkle with flour.
• Place crusts, floured side down, on a baking sheet.
• Spread half of the filling over half of each crust, leaving a 1-inch edge along the outside.
• Moisten edge with water.
• Gently lift and fold other half of pie crust over filling.
• Seal and flute edges.
• Wrap each turnover separately in foil; seal, label, and freeze.
• SERVE IMMEDIATELY: Brush turnovers with beaten egg.
• Cut slits in dough to let steam escape.
• Bake in a 375°F oven about 25 minutes or till golden brown and heated through.
• Serve as above with yogurt, sour cream and/or chutney.
• If frozen plan to cook for 40 to 45.

TURKEY TURNOVERS

Steps:

• Preheat oven to 400F.
• In a large skillet, heat oil, and add mushrooms, green beans, onion, garlic, thyme and rosemary.
• Cook until veggies are crisp-tender.
• Add flour and cook, continuously stirring, for 1 minute.
• Add cream and stir until thickened, then remove from heat.
• Mix turkey, salt and pepper into the cooling mixture and allow to rest for 5 minutes.
• Unfold the pastry sheets and cut into 4 squares.
• Divide turkey mixture and spoon into the middle of each square.
• Brush the edges of the pastry with water, then fold over to form a triangle, pressing the edges to seal, and crimping the edges with a fork.
• Place finished pastries on an ungreased baking sheet and bake at 400F for 12-15 minutes or until golden.