Ingredients

Instructions

  1. Saute onion and celery in butter.
  2. Stir in remaining ingredients for filling.
  3. Sift together flour, curry powder (if using), and salt.
  4. Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
  5. Sprinkle in 1/4 cup of the ice water, reserving the rest.
  6. Toss with a fork to mix.
  7. Quickly press the dough into a ball and set aside.
  8. If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
  9. There are two ways to do this next step, the second being the one I came up with myself.
  10. Choose the one that seems better to you.
  11. On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
  12. Or make twelve balls of dough and roll into 6 inch rounds.
  13. Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
  14. Brush the margin of each round with a little warm water.
  15. Fold the empty half over.
  16. Use a fork to seal the edges, and then prick the top here and there.
  17. Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
  18. Cover loosely with wax paper and freeze overnight.
  19. Package the turnovers in foil or freezer bags and label as necessary.
  20. When ready to cook preheat over to 425.
  21. Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
  22. The edges should be golden when finished.