|Chopped onion||2 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Celery salt||1⁄4 Teaspoon|
|Turkey/Chicken broth, / 2/3 cup hot water and||2⁄3 Cup (10.67 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||1 Teaspoon|
|Chopped cooked turkey||1 Cup (16 tbs)|
Saute onion in butter or margarine until tender. Add flour and celery salt and blend. Gradually add stock and milk, stirring constantly. Continue to cook and stir until thickened. Add 1/2 cup of sauce to turkey; mix well. Season to taste with salt and pepper. Reserve remaining sauce. Roll pastry 1/8-inch thick into rectangle about 10x8 inches. Then cut in 4 rectangles about 4X5 inches. If necessary, roll out each small rectangle to correct size. Place turkey mixture across half of each rectangle, spreading to within 1/4 inch of edges. Moisten edges with cold water. Fold uncovered half of pastry over mixture. Press edges together with fork. Prick tops. Bake on baking sheet 25 minutes or until done. Add 3 tablespoons milk or stock to remaining sauce, and heat. Add parsley. Serve over hot turnovers.