| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Frozen pastry-style pie shells; (or your favorite recipe) |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped pecans |
| 3 |
c |
Cooked turkey or chicken meat; coarsely chopped |
| 1 1/2 |
ts |
Caraway seeds |
|
|
Salt and freshly ground black pepper to taste |
INSTRUCTIONS
Roll the pastry dough out and cut into 8 squares, each about 4 x 4 inches
(10 x 10 cm) and transfer to a greased baking sheet. Melt the butter in a
saucepan over moderate heat and saute the onion, celery, and pecans, until
the onions are lightly browned. Add the remaining ingredients, stir to
combine, and remove from heat. Divide the filling between the 8 pastry
squares, and fold each square in half over the filling, forming triangles.
Seal the edges with the tines of a fork. Bake in a preheated 400F (200C)
oven for 25 to 30 minutes, until browned. Makes 8.
Bon appetit from the Chef and staff at World Wide Recipes
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Nov 23,
1998, converted by MM_Buster v2.0l.
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