American Turkey Turnovers

Filling

 * ½ cup onions (finely chopped)
 * ½ cup celery (finely chopped)
 * 4 tablespoons butter
 * 1 (10.5 ounces) can condensed cream of chicken soup
 * ½ teaspoon salt
 * ¼ teaspoon pepper
 * 3-5 dashes poultry seasoning
 * 3 cups cooked turkey or chickens (very finely chopped)

Pastry

 * 2 cups white flour or whole wheat pastry flour
 * 1 tablespoon curry powder (optional)
 * 1 teaspoon salt
 * ⅔ cup vegetable shortening
 * ⅓ cup ice water

Directions

 * 1) Sauté 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 ¼ 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) On a floured surface roll dough ⅛ in thick, and then cut into twelve 6 inch rounds or make twelve balls of dough and roll into 6 inch rounds.
 * 11) Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
 * 12) Brush the margin of each round with a little warm water.
 * 13) Fold the empty half over.
 * 14) Use a fork to seal the edges, and then prick the top here and there.
 * 15) Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
 * 16) Cover loosely with wax paper and freeze overnight.
 * 17) Package the turnovers in foil or freezer bags and label as necessary.
 * 18) When ready to cook preheat over to 425°F.
 * 19) Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes.