|Minced onion||2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Chopped cooked turkey||2 Cup (32 tbs)|
|Plain pastry||1 , made from 2 cups flour|
1. Preheat oven to hot (450° F.).
2. Melt butter; add onion and flour and stir until smooth. Add the seasonings. Slowly add the milk, stirring constantly, and cook until thickened. Add the turkey; adjust the seasonings. Let mixture cool.
3. Meanwhile, roll out the pastry to one-eighth-inch thickness. Cut dough into three-inch circles or squares, place a rounded tablespoon of the turkey mixture over one half and fold the other half over the filling, pressing the edges together. Or put the turkey mixture in the center of a square or circle, place another square or circle over the top and press the edges together to seal. Slash the top crust to allow for the escape of steam.
4. Place on a cookie sheet and bake until attractively browned, or about twenty to thirty minutes. Serve with mushroom sauce or with a creamed vegetable.