Turkey Pocket Sandwiches

Turkey Pocket Sandwiches or Pasties

If you have leftover turkey or chicken, you can create a delicious meal by making pocket sandwiches or  pasties. They consist of turkey meat and vegetables in a pastry pocket.  You can make these ahead of time for a quick meal. Simply heat them up and take them on the go. Or serve them for dinner with leftover gravy, or fresh make gravy.

Although this recipe uses a pie crust for the outside, you don't have to. You can use crescent rolls, home-made pizza dough, or biscuit dough. You can change out the vegetable ingredients and add something else. Some recipes call for rutabaga.  Other recipes use cheese inside the pocket sandwiches. There are so many variations.

This recipe is a good way to use those Thanksgiving leftovers, so be creative!

Ingredients

Dough

3 1/2 c. flour
1 tsp. salt
1 c. shortening
6  to 8 Tbsp. water

Filling

1 1/2 c. carrots, chopped
1 Tbs. water
4 Tbs. butter or margarine
2 tsp. chicken bouillon or 2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1 onion, chopped
1 to 2 ribs celery, chopped fine
1 lb. turkey or chicken, cooked and shredded
Salt and pepper (to taste)

Directions

Preheat oven to 375°.

Make the dough for the pocket sandwiches or pasties.   

In a large bowl, mix the flour, and salt together. Cut in the shortening with a pastry knife or two knives held together.  You'll want the shortening to be about the size of small peas. 

Add the water, 1 tablespoon at a time, stirring with a fork until a dough forms.  The amount of water you use depends on the humidity. On dry days, you may need more water to for the dough. While on humid days, you will probably use less water.  Don't work the dough too much or the crust will be tough. Place the dough in a plastic bag and place in the refrigerator until ready to use.

In a small saucepan combine add the water, butter, and chicken bouillon. Stir until the butter melts and the bouillon is dissolved. 

In a large bowl, combine meat, carrots, potatoes, onion, celery and turkey or chicken meat. Season with salt and pepper. 

Remove the dough from the refrigerator and divide it into six or four pieces. Shape the dough into a round ball. On a lightly floured surface, roll each ball into a 6-inch circle. If you are making four pasties, divide the dough into fourths. Roll each ball into a 10-inch circle.

If making 6 pasties, place approximately 1 cup filling on one one side of the dough. Draw the other half of the pastry over the filling. Crimp edges to seal in filling with your finger or the tines of a fork. Cut a small hole in the top of the pasties to allow the steam to escape. 

Or if you are making four pasties, divide the filling into 4 portions. Place the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. 

Bake 1 hour at 375°.