Serves: 10
Total Calories: 77
Prepare lard pastry refrigerate dough for 1 hour, covered. Combine mushrooms, chicken, shrimp, chestnuts, onions, soy sauce, oil, dry sherry or vermouth, salt, and pepper in medium bowl drain off excess fluid. Roll out pastry dough 1/8 -inch thick on lightly floured surface. Cut into 5-inch rounds. Divide mixture among rounds. Moisten edges with water, fold rounds in half, and press down edges with tines of a fork. Place on a lightly greased cookie sheet. Beat together egg yolks and water brush over pastries. Bake turnovers in a preheated 375° F oven for 30 minutes or until golden brush 3 times with egg wash during baking period. Remove from oven to cool. When cold, wrap in foil to transport to the picnic.
This Chicken And Shrimp Turnovers recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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