Cajun Turkey Pockets
Source of Recipe
Ad from magazine
Recipe Introduction
Makes 6 servings
List of Ingredients
2 cloves garlic, minced
2 tablespoons butter or margarine
1 (14-1/2 ounce) can stewed tomatoes
2 tablespoon all-purpose flour
1 1/2 teaspoons liquid hot pepper sauce
1/2 teaspoon celery salt
1 1/2 pounds cubed cooked turkey or chicken (about 4 cups)
4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 packages Fleischmann's Rapid Rise Yeast
1 cup water
1/4 cup milk
1 egg, beatenRecipe
In large skillet, over medium heat, saute garlic in 1 tablespoon butter until tender. Stir in tomatoes, 2 tablespoon flour, hot pepper sauce and celery salt; simmer 5 to 7 minutes. Stir in turkey or chicken; remove from heat.
Set aside 1 cup flour. In large bowl, mix remaining flour; sugar, salt and yeast. In saucepan over low heat, heat water, milk and remaining butter until hot to touch (125 to 130 F) stir into flour mixture. Mix in enough reserved flour to make soft dough. On floured surface, knead 4 minutes.
Roll dough to 18 x 12-inch rectangle; cut into 6 (6-inch) squares. Divide meat mixture evenly and place on center of square. Bring points togeter over filling; pinch and twist to seal points, then pinch corners. Place on greated baking sheet; cover. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet over pan; let dough rise 15 minutes.
Brush pockets with egg. Bake at 375 degrees F for 25 minutes or until done. Cool slightly; served warm. Refrigerate leftovers; reheat to serve.
|
|
member logon
