Turkey Turnovers

Name: Turkey Turnovers
Ingredients: 2 tablespoons butter; 1 onion, chopped; 1 stalk celery, chopped; 1 tart apple, peeled, cored and chopped; 1 tablespoon flour, all-purpose; 1 teaspoon mild curry powder; 12 cup turkey stock; 1 cup diced cooked turkey; 2 tablespoons mango chutney; 1 (397 g) package frozen puff pastry, thawed; 1 egg, beaten; 1 tablespoon milk

12 ingredients

16 steps

Ingredients

2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
1 tart apple, peeled, cored and chopped
1 tablespoon flour, all-purpose
1 teaspoon mild curry powder
12 cup turkey stock
1 cup diced cooked turkey
2 tablespoons mango chutney
1 (397 g) package frozen puff pastry, thawed
1 egg, beaten
1 tablespoon milk

Directions

1

In saucepan, melt butter over medium heat; cook onion, celery and apple, stirring occasionally, until softened, about 4 minutes.
2

Add flour and curry powder; cook for 2 minutes.
3

Stir in stock; simmer until thickened, 4 minutes.
4

Remove to bowl; let cool.
5

Stir in turkey and chutney.
6

On lightly floured surface, roll out half of the pastry to 9-inch (23 cm) square; cut into 4 squares.
7

Place about 1/4 cup (50 mL) filling in centre of each.
8

Beat egg with milk; lightly brush pastry edges with some of the mixture.
9

Fold in half diagonally and seal.
10

Place on parchment paper-lined rimmed baking sheet.
11

Repeat with remaining pastry and filling.
12

(Make-ahead: Cover and refrigerate for up to 6 hours.
13

).
14

Lightly brush turnovers with egg mixture.
15

Bake in 375F (190C) oven until golden and puffed, about 25 minutes.
16

Serve hot.