Turkey and Ham Turnovers
|Butter/Margarine / fat / salad oil||1 Tablespoon|
|Minced onion||2 Tablespoon|
|Finely diced celery||1⁄4 Cup (4 tbs)|
|Powdered thyme||1⁄8 Teaspoon|
|Chicken broth/Turkey broth||1⁄2 Cup (8 tbs)|
|Leftover roast turkey||1 Cup (16 tbs), slivered|
|Slivered cooked ham||1 Cup (16 tbs)|
|Minced parsley||1 Tablespoon|
|Mushroom sauce||1 Cup (16 tbs)|
Melt the butter in a skillet, then saute the onion and celery in it until tender.
Blend in the flour, salt, pepper, and thyme.
Stir in the broth and cook, stirring, until mixture thickens.
Add the turkey, ham, and parsley and remove from heat.
Roll pastry to 1/8" thickness.
Cut into 4 6" squares and place 1/4 of the turkey mixture on half of each square.
Moisten the edges of each square, then fold over one half to form a triangle.
Press edges together, and crimp with a fork.
Prick top in several places to allow steam to escape.
Brush with top milk, and bake in a hot oven of 450°F for 10 min.
Reduce heat to a moderately hot oven, of 400°F and bake 15 min longer.