Sour Cream Turkey Turnovers

I made these quite a while ago and absolutely loved it, but it got buried in my draft folder and never made it to my blog...until now. 

I love bite sized food, I'm a huge appetizer fan and these fall into that category for me.  The bite that the sour cream brings to the crust and the filling is delicious. The possibilities to change this up to your liking are limitless. 

Start by making the dough ahead of time, it takes time for it to chill before you use it.

Brown the turkey, onion and carrot.

Prepare the dough by rolling it out onto a floured surface and use a biscuit cutter to make the circles.

Add the sour cream and spices.

Use a teaspoon to place a small amount of filling on one half of the circle.

Fold over the edges and crimp shut with a fork.  Use the egg wash to coat the top for a nice golden brown finish.

Bake until golden brown.

These little turnovers were good straight from the refrigerator.  I'm pretty sure I polished off most of the leftovers this way.

Sour Cream and Turkey Turnovers

Modified slightly from Elva Kelly's recipe found in "The Best of Country Cooking 2011" by Taste of Home page 6

Dough

2 cups all-purpose flour

1 Tbsp sugar

1 tsp salt

1/2 cup shortening

1 cup sour cream

1 egg yolk

Filling

1 pound ground Turkey (original recipe calls for 3/4 lb. ground beef)

1 large onion, finely chopped

1/4 cup finely chopped carrot

1/2 cup sour cream

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp pepper

1 egg

2 tsp water

In a bowl combine the flour, sugar and salt.  Cut in the shortening until it's crumbly.  Add the sour cream and egg yolk and stir until just moistened.  Shape into a ball and wrap in plastic wrap and refrigerate for 2 hours. 

In a large skillet, combine the turkey, onion and carrots and cook over medium heat until the meat is no longer pink.  Drain if there is any liquid. Stir in the sour cream, salt, oregano and pepper. 

Roll the dough on a floured surface to about 1/8 inch thick.  Cut the dough with a floured 3 inch round cutter.  Place a rounded tsp of meat mixture on one side of the circle and then fold the edges of dough over the filling.  Press the edges shut with a fork to seal.  Prick the tops of the dough pouch so the steam can escape.  Re-roll the dough scraps and repeat. 

Put the dough pockets on a greased baking sheet.  Beat the egg with water and brush over the turnovers.  Bake at 450 for 12-15 minutes or until lightly golden brown.