Ingredients
1-1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup shortening1 large egg2 tablespoons ice water, dividedFILLING:2 tablespoons canola oil1/3 cup finely chopped onion1/4 teaspoon ground turmeric1/4 teaspoon ground cinnamon1 garlic clove, minced1 cup finely chopped cooked turkey1/4 cup raisins1/4 teaspoon salt1/8 teaspoon pepperOil for frying
Preparation
In a large bowl, mix flour and salt; cut in shortening until crumbly. Whisk egg and 1 tablespoon ice water; gradually add to flour with remaining water as needed, tossing with a fork until dough holds together when pressed. Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a disk; wrap and refrigerate 1 hour or overnight.
In a large skillet, heat oil over medium-high heat. Add onion, turmeric and cinnamon; cook and stir 1-2 minutes or until tender. Add garlic; cook 30 seconds longer. Stir in turkey, raisins, salt and pepper.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 4-in. round cookie cutter. Place a heaping tablespoon filling in center of each circle. Moisten edges with water; fold in half and press edges with a fork to seal. Repeat with remaining dough and filling.
In a deep skillet or electric skillet, heat 1/2 in. oil to 375°. Fry turnovers, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels.
