Recipe - Leftover (Poultry Pork Or Beef) Turnovers

DOUGH
2 cup Allpurpose flour
One fourth cup Cornmeal
2 One half teaspoon Sugar
One half teaspoon Salt
One half cup Unsalted butter, (1 stick)
plus 1 tablespoon
4 teaspoon Vegetable shortening, like
crisco
Three fourths cup Lowfat plain yogurt

FILLING
One fourth cup Shallots, finely chopped, or
green onion
1 tablespoon Olive oil
8 ounce Mushrooms, trimmed and
finely chopped (2 cups)
One half Red bell pepper, cored,
seeded and chopped
2 tablespoon Allpurpose flour
1 One half teaspoon Sweet paprika
One half teaspoon Salt
1/8 teaspoon Pepper
1/3 cup Lowfat plain yogurt
10 ounce Chicken, cooked, chopped
(about 2 cups)

1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in large
bowl. With pastry blender or 2 knives, cut in butter and vegetable
shortening until mixture resembles coarse meal. Stir in yogurt, mixing just
until mixture comes together. Divide dough in half, wrap in plastic wrap
and refrigerate several hours or overnight.

2. Prepare Filling: Saute shallots in oil in large skillet over low heat,
stirring frequently, for 5 minutes. Add mushrooms and sweet red pepper;
cover and cook 5 to 7 minutes over low heat or until mushrooms have given
off their liquid and peppers are soft. Stir in flour, paprika, salt and
pepper; cook 2 minutes. Stir in yogurt and chicken. Cool to room
temperature.

3. Preheat oven to hot (400 degrees). Grease 1 large or 2 small baking
sheets.

4. Working with half the dough at a time, roll out one 12 x 12inch square.
Cut in half diagonally into 2 triangles, then in half again to form 4
triangles. Place triangles on prepared baking sheet. Top each triangle with
onefourth of the filling, leaving a 1/2inch border all around. Brush
border with water. Roll out remaining dough to 12 x 12inch square. Cut
into 4 triangles as with first piece. Place one triangle on top of each
triangle on baking sheet. Seal edges with fingers. Prick tops of turnovers
several times with fork.

5. Bake in preheated oven (400 degrees) for 25 minutes or until crisp and
golden brown.

TIP: Dough can be made several days ahead, wrapped and refrigerated. The
unbaked turnovers can be frozen, and then baked in a preheated 375 oven
for 5 to 10 minutes longer than in Step 5.

Prepare the dough the night before you plan on using it, or to speed up
preparation, use a storebought refrigerator crescent dough and form it
into turnovers. For appetizer portions, make smaller turnovers. Also
delicious using leftover cooked turkey, beef, or pork.

Makes 4 maindish turnovers.

Recipe can be halved or doubled.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 5/31/97.

Source: The Family Circle Cookbook, New Tastes for New Times

Nutrient value per turnover: 779 calories, 33 g protein, 41 g fat, 70 g
carbohydrate, 660 mg sodium, 137 mg cholesterol.

Recipe by: Family Circle Cookbook Posted to MCRecipe Digest V1 #629 by
Badams adamsfmle@sprintmail.com on May 31, 1997