American Turkey Turnovers

Ingredients
Filling Pastry
 * 1/2 cup onions (finely chopped)
 * 1/2 cup celery (finely chopped)
 * 4 tablespoons butter
 * 1 (10.5 ounces) can condensed cream of chicken soup
 * 1/2 teaspoon salt
 * 1/4 teaspoon pepper
 * 3-5 dashes poultry seasoning
 * 3 cups cooked turkey or chickens (very finely chopped)
 * 2 cups white flour or whole wheat pastry flour
 * 1 tablespoon curry powder (optional)
 * 1 teaspoon salt
 * 2/3 cup vegetable shortening
 * 1/3 cup ice water

Directions

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