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Leftover (Poultry, Pork or Beef) Turnovers

Leftover (Poultry, Pork or Beef) Turnovers

DOUGH
2 cups of all-purpose flour
1/4 cup of cornmeal
2 1/2 teaspoon of sugar
1/2 teaspoon of salt
1/2 cup of unsalted butter, (1 stick)
4 teaspoons of vegetable shortening
3/4 cup of lowfat plain yogurt
FILLING
1/4 cup of shallots, finely chopped
1 tablespoon of Olive oil
8 ounces of mushrooms, trimmed and diced
1/2 Red bell pepper, cored, chopped
2 tablespoons of all-purpose flour
1 1/2 teaspoon of sweet paprika
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/3 cup of lowfat plain yogurt
10 ounces of chicken, cooked, chopped

Instructions
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: Sauté 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 (400ºF.). Grease 1 large or 2 small baking sheets.
4. Working with half the dough at a time, roll out one 12 x 12-inch 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 one-fourth of the filling, leaving a 1/2-inch border all around. Brush border with water. Roll out remaining dough to 12 x 12-inch 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 (400ºF.) 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 pre-heated 375ºF. 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 store-bought 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 main-dish turnovers. Recipe can be halved or doubled.

Typos by Brenda Adams ; 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 MC-Recipe Digest V1 #629 by
Badams on May 31, 1997