Chicken Mushroom Turnovers

Chicken Mushroom Turnovers

Comments: Covered, this dough will keep for 8 days refrigerated or 6 months frozen.
Servings: 6 [1 pound 2 ounces / 500 g dough]
Ingredients Preparation
Shortcrust Dough

2 cups [280 g] cake and pastry flour
2 cups [280 g] all-purpose flour
1/2 teaspoon [2.5 mL] salt
1 2/3 cups [375 g] shortening
2 eggs
250 mL [1 cup] lukewarm water
1 teaspoon [5 mL] vinegar
1 egg white

Chicken Filling

1 cup [250 mL] milk
1 bay leaf
1/4 teaspoon [1 mL] salt
1/2 teaspoon [2.5 mL] pepper
1/4 teaspoon [1 mL] ground nutmeg
5 tablespoons [75 g] butter
3 tablespoons [26.25 g] flour
1/2 cup [125 mL] chopped onion
1/2 cup [125 mL] cleaned fresh mushroom dices
1/2 teaspoon [2.5 mL] salt
1/2 teaspoon [2.5 mL] pepper
2 cups [500 mL] cooked chicken dices
1 tablespoon [15 mL] grated lemon rind
1 egg white



For the dough, sift together cake and pastry flour, all-purpose flour and salt.
Cut in shortening until mixture resembles breadcrumbs.
Beat together eggs, water and vinegar.
Make a well in the middle of flours mixture; pour in beaten eggs mixture.
Mix delicately, being careful not to overmix.
Shape dough into a ball, cover with a damp cloth and refrigerate dough for at least 3 to 4 hours before rolling.
To bake the turnovers, preheat oven to 350°F [180°C].
For the chicken filling, heat together milk, bay leaf, salt, pepper and nutmeg into a casserole until just satrting to boil.
Melt 3 tablespoons [45 g] of the butter.
Stir in flour; cook for 1 minute.
Away from heat, stir into hot milk; cook for 2 minutes whipping.
Remove from heat, remove bay leaf and cover sauce with buttered plastic wrap to prevent a crust from forming.
Melt remaining 2 tablespoons [30 g] butter.
Add chopped onion, cover and soften over really low heat.
Mix in mushroom dices; cook for 3 minutes more.
Mix in cooked chicken dices and grated lemon rind; check for seasonings.
Cut cold dough into 6 even-size parts.
Roll each part into a 4 3/4-inch [12-cm] circle.
Spoon 2 tablespoons [30 mL] chicken filling in the middle of each circle.
Brush the outside of each circle with egg white.
Fold dough over filling to get turnovers.
Press all around with a fork to seal in chicken filling.
Bake into preheated oven for 20 minutes, until golden, before