INGREDIENTS

INSTRUCTIONS

Prepare Dough: Stir together flour, cornmeal, sugar and salt in large
bowl. With pastry blender or 2 knives, cut in butter and vegetable
shortening until mixture resembles coarse meal. Stir in yogurt,  mixing
just until mixture comes together. Divide dough in half, wrap  in
plastic wrap and refrigerate several hours or overnight. Prepare
Filling: Saute shallots in oil in large skillet over low heat,
stirring frequently, for 5 minutes. Add mushrooms and sweet red
pepper; cover and cook 5 to 7 minutes over low heat or until  mushrooms
have given off their liquid and peppers are soft. Stir in  flour,
paprika, salt and pepper; cook 2 minutes. Stir in yogurt and  chicken.
Cool to room temperature. Preheat oven to hot (400 degrees).  Grease 1
large or 2 small baking sheets. Working with half the dough  at a time,
roll out one 12 x 12-inch square. Cut in half diagonally  into 2
triangles, then in half again to form 4 triangles. Place  triangles on
prepared baking sheet. Top each triangle with one-fourth  of the
filling, leaving a 1/2-inch border all around. Brush border  with
water. Roll out remaining dough to 12 x 12-inch square. Cut into  4
triangles as with first piece. Place one triangle on top of each
triangle on baking sheet. Seal edges with fingers. Prick tops of
turnovers several times with fork. Bake in preheated oven (400
degrees) for 25 minutes or until crisp and golden brown.  TIP: Dough
can be made several days ahead, wrapped and refrigerated.  The unbaked
turnovers can be frozen, and then baked in a pre-heated  375 oven for 5
to 10 minutes longer than in Step 5.  Prepare the dough the night
before you plan on using it, or to speed  up preparation, use a
store-bought refrigerator crescent dough and  form it into turnovers.
For appetizer portions, make smaller  turnovers. Also delicious using
leftover cooked turkey, beef, or pork.  Makes 4 main-dish turnovers.
Recipe can be halved or doubled.  Typos by Brenda Adams
<adamsfmle@sprintmail.com>; mc post 5/31/97.  Source: The Family Circle
Cookbook, New Tastes for New Times  Nutrient value per turnover: 779
calories, 33 g protein, 41 g fat, 70  g carbohydrate, 660 mg sodium,
137 mg cholesterol.  Recipe by: Family Circle Cookbook Posted to
MC-Recipe Digest V1 #629  by Badams <adamsfmle@sprintmail.com> on May
31, 1997

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