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Receta Leftover (Poultry, Pork Or Beef) Turnovers
by Global Cookbook

Leftover (Poultry, Pork Or Beef) Turnovers
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Ingredientes

  • 2 c. All-purpose flour
  • 1/4 c. Cornmeal
  • 2 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 c. Unsalted butter, (1 stick) plus 1 Tbsp.
  • 4 tsp Vegetable shortening, like crisco
  • 3/4 c. Lowfat plain yogurt
  • 1/4 c. Shallots, finely minced, or possibly green onion
  • 1 Tbsp. Extra virgin olive oil
  • 8 ounce Mushrooms, trimmed and finely minced (2 c.)
  • 1/2 x Red bell pepper, cored, seeded and minced
  • 2 Tbsp. All-purpose flour
  • 1 1/2 tsp Sweet paprika
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1/3 c. Lowfat plain yogurt
  • 10 ounce Chicken, cooked, minced (about 2 c.)

Direcciones

  1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in large bowl. With pastry blender or possibly 2 knives, cut in butter and vegetable shortening till mix resembles coarse meal. Stir in yogurt, mixing just till mix comes together. Divide dough in half, wrap in plastic wrap and chill several hrs or possibly overnight.
  2. Prepare Filling: Saute/fry shallots in oil in large skillet over low heat, stirring frequently, for 5 min. Add in mushrooms and sweet red pepper; cover and cook 5 to 7 min over low heat or possibly till mushrooms have given off their liquid and peppers are soft. Stir in flour, paprika, salt and pepper; cook 2 min. Stir in yogurt and chicken. Cold to room temperature.
  3. Preheat oven to warm (400 degrees). Grease 1 large or possibly 2 small baking sheets.
  4. Working with half the dough at a time, roll out one 12 x 12-inch square.
  5. Cut in half diagonally into 2 triangles, then in half again to create 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.
  6. Bake in preheated oven (400 degrees) for 25 min or possibly till crisp and golden.
  7. TIP: Dough can be made several days ahead, wrapped and refrigerated. The unbaked turnovers can be frzn, and then baked in a pre-heated 375 oven for 5 - 10 min longer than in Step 5.
  8. Prepare the dough the night before you plan on using it, or possibly 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 possibly pork.
  9. Makes 4 main-dish turnovers.
  10. Recipe can be halved or possibly doubled.