- 1 c Cooked turkey, cubed
- 1 1/3 c Cheddar cheese, grated
- 1 can (4
oz.) green chilies, drained
- 1 c Flour whole wheat
- 1/4 c Corn meal
- 1/2 tsp. Salt
- 1/3 c Butter
- 1/4 c Water, cold
- 1 tb Milk
- 4 tsp.
Corn meal for topping
- Mix together turkey, cheese and chilies; set aside.
- In a different bowl,
mix together flour, cornmeal and salt. Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job).
- Sprinkle with water and mix with pastry blender or fork until pastry can
be formed into a ball. Add a little more water if necessary. Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.
- Turn one dough ball onto
floured board and roll into an 11" square. Place on oiled cookie sheet.
Spoon one part of turkey mixture over 1/2 of pastry, coming to 1 1/2" of
the edge. Fold other half of pastry over it, and crimp edges to seal
- Repeat this procedure with each ball of dough. Brush
turnovers with milk. Sprinkle remaining corn meal on top.
- Bake at 400
degrees for 25 minutes or until golden brown.
- Allow to cool slightly;
slice into wedges to serve.