Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Pastry | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Filling
- 1/2 cup onions (finely chopped)
- 1/2 cup celery (finely chopped)
- 4 tablespoons butter
- 1 (10.5 ounces) can condensed cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3-5 dashes poultry seasoning
- 3 cups cooked turkey or chickens (very finely chopped)
- Pastry
- 2 cups white flour or whole wheat pastry flour
- 1 tablespoon curry powder (optional)
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 1/3 cup ice water
- =
Directions
Saute onion and celery in butter.
Stir in remaining ingredients for filling.
Sift together flour, curry powder (if using), and salt.
Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
Sprinkle in 1/4 cup of the ice water, reserving the rest.
Toss with a fork to mix.
Quickly press the dough into a ball and set aside.
If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
There are two ways to do this next step, the second being the one I came up with myself.
On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
Or make twelve balls of dough and roll into 6 inch rounds.
Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
Brush the margin of each round with a little warm water.
Fold the empty half over.
Use a fork to seal the edges, and then prick the top here and there.
Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
Cover loosely with wax paper and freeze overnight.
Package the turnovers in foil or freezer bags and label as necessary.
When ready to cook preheat over to 425.
Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes