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1
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.
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2
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.
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3
Preheat oven (400 degrees). Grease 1 large or 2 small baking sheets.
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4
Working with half the dough at a time, roll out one 12 x 12-inch square.
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5
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.
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6
Bake for 25 minutes or until crisp and golden brown.
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7
Hints:: 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.
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8
To speed up preparation, use a store-bought refrigerator crescent dough and form it into turnovers. For appetizer portions, make smaller turnovers.
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9
Also delicious using leftover cooked turkey, beef, or pork.
