Chicken Turnovers
- Roasted chicken, very finely chopped
- Gravy or butter
- Salt
- Pepper
- 1 Tbsp flour, sifted
- Plain pie crust
- Drippings or cooking oil
Put the chopped chicken in a saucepan. Place over the fire and moisten it with a little water and gravy or a piece of butter. Season with salt and pepper. Add the sifted flour dissolved in a little water. Heat thoroughly. Remove frome the fire. Set aside to cool.
When cool, roll out some plain pie crust quite thin. Cut out in rounds as large as a saucer. Wet the edge with cold water. Put a large spoonful of the minced meat on one half of the round. Fold the other half over. Pinch the edges well together.
Fry in hot drippings or cooking oil to a nice brown color. These can also be baked in a moderate oven at 350 degrees F.
When cool, roll out some plain pie crust quite thin. Cut out in rounds as large as a saucer. Wet the edge with cold water. Put a large spoonful of the minced meat on one half of the round. Fold the other half over. Pinch the edges well together.
Fry in hot drippings or cooking oil to a nice brown color. These can also be baked in a moderate oven at 350 degrees F.
Submitted by Jul 11, 2009
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