Curried Turkey Turnovers

Turnover Dough

2 cups all-purpose flour
1 teaspoon salt
2/3 cup chilled unsalted butter, cut into 10 pieces
1 large egg
5-6 tablespoons cold water

3/4 pound ground turkey

Marinade

2 teaspoons soy sauce
1 teaspoon rice wine or ske
1/2 teaspoon seasame oil

Sauce

1/2 cup chicken broth
1-1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon cornstarch

2 tablespoons corn oil
1 cup minced onions
1 tablespoon curry powder

Egg Wash

1 egg, lightly beaten
1 tablespoon water
1/4 teaspoon salt

Combine the flour and salt in a food processor fitted with a steel blade and pulse to blend. Add the butter and pulse until the mixture resembles cornmeal. Combine the egg and 5 tablespoons cold water. With the machine running slowly add the egg mixture and process just until roughly combined. Add up to 1 tablespoon more water if the mixture is too dry. Turn out onto a lightly floured surface and, using the heels of your hands, lightly knead the mixture into a rough dough. Wrap in platic wrap and refirgerate for 30 minutes.

Place the ground meat in a bowl, ad the Marinade ingredients, toss lightly, and set aside briefly to marinade.

Combine the Sauce ingredients and blend well.

Heat a large skillet and add 1 tablespoon of the oil. Add the ground meat and cook over medium-high heat, breaking up any lumps with a spatula, until the meat loses its raw color. Remove with a handled strainer and drain in a colander.

Reheat the pan, add the remaining 1 tablespoon of oil, and heat until hot. Add the onions and stir-fry over medium heat until soft and transparent. Add the curry powder and stir-fry for another 15 seconds, until fragrant. Add the Sauce mixture and cook, stirring constantly, until it thickens. Add the cooked meat, toss lightly, and remove from the heat. Spread the filling out on a cookie sheet and refrigerate until cool.

Divide the dough in half. On a lightly floured surface, roll the dough out to a circle about 1/6 inch thick. Using a 3-inch round cutter, cut out circles from the dough and place on a floured surface. Gather the dough scraps together into a ball, wrap in plastic wrap, and chill for about 10 to 15 minutes. Repeat with the remaining dough. Then roll out the chilled scraps and cut more circles; you should have about 30 in all.

Preheat the oven to 400F.

Place a heaping teaspoon of the curry filling in the center of one dough circle. Lightly moisten the edges with water and fold over to form a half-circle, enclosing the filling. Press to seal. Crimp the edges to create a scalloped border or use the times of a fork to create a decorative pattern, and place the turnover on an ungreased baking sheet. Repeat with the remaning dough and filling.

Combine all the Egg Wash ingredients and blend well. Brush the tops of the turnovers with the egg wash, and bake for 20 minutes, or until golden brown and flaky. Transfer to cooling racks and cool slightly before serving.

Note: The dough must be properly chilled before rollingout to relax the gluten and to make it easier to work with. If the dough becomes too warm as you roll it out, rewarp in plastic wrap and refrigerate for at least 30 minutes.

The unbaked turnovers will kepp for several months in the freezer. Arrange them on a cookie sheet and freeze for 15 minutes, or until firm, then store in plastic bags. To bake, arrange the unthawed turnovers on a cookie sheet, brush with the egg wash, and bake as directed.