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1
Saute onion and celery in butter.
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2
Stir in remaining ingredients for filling.
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3
Sift together flour, curry powder (if using), and salt.
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4
Using either a butter knife, or a pastry blender cut in shortening until the mixture looks like a coarse meal.
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5
Sprinkle in 1/4 cup of the ice water, reserving the rest.
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6
Toss with a fork to mix.
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7
Quickly press the dough into a ball and set aside.
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8
If there is any flour left in the bowl, use reserved water to dampen and then press into the rest of the dough.
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9
There are two ways to do this next step, the second being the one I came up with myself.
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10
Choose the one that seems better to you.
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11
On a floured surface roll dough 1/8 in thick, and then cut into twelve 6 inch rounds.
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12
Or make twelve balls of dough and roll into 6 inch rounds.
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13
Spoon about 2 heaping tablespoons of the filling onto half of each of the rounds.
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14
Brush the margin of each round with a little warm water.
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15
Fold the empty half over.
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16
Use a fork to seal the edges, and then prick the top here and there.
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17
Use a spatula to carefully transfer the finished turnovers to a cookie sheet.
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18
Cover loosely with wax paper and freeze overnight.
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19
Package the turnovers in foil or freezer bags and label as necessary.
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20
When ready to cook preheat over to 425.
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21
Place desired number of turnovers on a cookie sheet and cook for as little as 15 minutes (in my experience) or as much as 60 minutes (according to original instructions).
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22
The edges should be golden when finished.
