Turkey Turnovers

Turkey Turnovers

1/2 cups leftover cooked turkey meat (white and/or dark), chopped

1 tbsp. finely chopped fresh parsley

1 tbsp. finely cut fresh chives

1 tbsp. finely chopped onion

1 tbsp. chopped green pepper

1/2 cup leftover turkey gravy

2 tbsp. dry sherry

salt and pepper

1 egg yolk

2 tbsp. heavy cream

For the pastry:

1 cup flour

1/4 tsp. salt

6 tbsp. unsalted butter

1/3 to 1/2 cup ice water

Mix the turkey, parsley, chives, onion and green pepper with the turkey gravy.
Add the sherry and season well to taste. Preheat the oven to 375.

For the pastry, sift the flour and salt into a bowl. Cut the butter into the
flour and rub the mixture with your fingertips until it resembles coarse
cornmeal. Add just enough ice water (the least possible amount) to work the
ingredients quickly into a firm dough.

On a lightly floured board, roll out the dough very thin, about 1/8 inch thick,
and cut it into 4-inch squares. Put 1 tablespoon of the turkey filling on each
square. Fold the dough over the filling into a triangle. Brush the edges with a
little water and seal them securely.

Beat the egg yolk with the cream and use it to brush the tops of the turnovers.
Bake them on an ungreased baking sheet for about 15 minutes or until they are
golden brown.

To serve, pile the freshly baked turnovers on a hot folded napkin on a warmed
serving plate and serve immediately