Dan’s Turnovers

These were one of the main dishes served at our friend’s wedding reception, and we enjoyed them, so we asked for the recipes.
6 filling types, recipes for 16 turnovers each.

Dough:

1 lb (3.25 C) flour
1/4 lb (one stick) butter
1/4 lb (1/2 C) vegetable shortening (contains soy)
1 t salt
3/4 C ice water
The dough is mixed as a short crust (butter and vegetable shortening at room temperature before being cut into the flour to consistency of course meal, then add ice water). The fillings were fully cooked before putting in the turnovers.

Fillings

Carrot:

1 lb grated carrots
1/2 lb grated zucchini
1/2 C butter
2 oz minced shallots
1/2 t salt
1/2 t black pepper
grated zest of 1/2 lemon
3 T lemon juice
1 T honey
1 T minced fresh ginger
1 C chopped parsley

Carrot and sour cream:

all of the ingredients above
plus 1 C sour cream

Potato Cheese:

1.5 lb russet potatoes
1/4 C butter
1/4 C milk
1/4 C cream
1/4 lb sharp cheddar cheese
1 lb onions, carmelized
6 green onions, diced
1 t salt
1 t black pepper

Chicken and apple:

1.5 lb ground chicken
1/4 C butter
4 small apples, chopped
2 oz chopped bell pepper
1 t salt
1 t black pepper
1 t sage
1/8 t ground ginger
pinch cinnamon
pinch nutmeg
1/2 bullion cube

Chicken and coconut milk curry:

1 lb ground chicken
1 clove garlic minced
1 T minced fresh ginger
1 T veg. oil
1/2 t salt
3 black cardamon pods
1/2 t ground cinnamon
1/8 t ground cloves
1/8 t ground turmeric
1/2 t ground cayenne pepper
1 C coconut milk
3 oz powdered coconut milk
1/2 C dry Chana dal (yellow split peas)
1/4 lb frozen green peas

Beef stroganoff:

1 lb lean ground beef
2 T butter
1 T olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 t salt
1/2 lb white mushrooms
1/4 C white wine
1/4 tomato ketchup
1 T margarum
2 bay leaves
1/4 C sour cream
1/2 lb frozen green peas

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