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Martha Washington's Turkey Turnovers




Source of Recipe


Chef/Owner Walter Staib of the acclaimed City Tavern in Philadelphia, PA.


List of Ingredients




Amount Measure Ingredients Preparation
1 Tablespoon unsalted butter
1 Medium yellow onion finely chopped
2 shallots finely chopped
1 Clove garlic finely chopped
1 Pound SMOKED TURKEY finely chopped
1 Medium yellow squash finely chopped
1 Medium zucchini finely chopped
1/2 Cup dry white wine
1-1/2 Tablespoons fresh parsley chopped
1 Sprig fresh thyme
To Taste salt and freshly ground black pepper
1/2 Cup demi-glace
1 Sheet frozen puff pastry thawed
1 Large egg lightly beaten


Recipe



Saute onion, shallots and garlic in butter over medium heat for 3 to 4 minutes until translucent.
Stir in turkey, yellow squash and zucchini.
Add wine to deglaze pan, loosening browned bits in the pan.
Add herbs. Cook mixture over medium heat for about 5 minutes, until it becomes dry. Season to taste with salt and pepper.
Add demi-glace. Reduce heat and simmer for about 3 minutes, until it reduces and becomes thick. Transfer mixture to a bowl, cover and reserve.
On a lightly floured surface, roll out puff pastry sheet; cut pastry into eighteen 3-1/2 inch squares.
Brush edges of pastry with beaten egg.
Divide turkey mixture into 18 equal portions. Place one portion in the center of each pastry square.
Fold each square over diagonally to form a triangle and press edges firmly to seal.
Pierce pastry with a fork to allow steam to escape.
Place on a baking sheet and bake in a preheated 350 degree F. oven for 10-15 minutes, until golden brown.

Serve 3 triangles per portion.