Turkey pasties

Yield: 1 servings

Measure Ingredient
2 \N Frozen pastry-style pie shells; (or your favorite recipe)
2 tablespoons Butter or margarine
½ cup Chopped onions
½ cup Chopped celery
½ cup Chopped pecans
3 cups Cooked turkey or chicken meat; coarsely chopped
1½ teaspoon Caraway seeds
\N \N Salt and freshly ground black pepper to taste

Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches (10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a saucepan over moderate heat and saute the onion, celery, and pecans, until the onions are lightly browned. Add the remaining ingredients, stir to combine, and remove from heat. Divide the filling between the 8 pastry squares, and fold each square in half over the filling, forming triangles.

Seal the edges with the tines of a fork. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, until browned. Makes 8.

Bon appetit from the Chef and staff at World Wide Recipes Posted to JEWISH-FOOD digest by jchavelh@... on Nov 23, 1998, converted by MM_Buster v2.0l.

Similar recipes