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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 8 |
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In 'A Southerly Course' by Martha Hall Foose; more like turnovers Ingredients:
1 cup ricotta cheese |
2 large eggs |
1/4 cup whole milk |
1/2 teaspoon garlic salt |
3 cups unbleached all-purpose flour |
4 teaspoons baking powder |
1 lb peeled crawfish tail, chopped |
3/4 cup diced onion |
1/4 lb smoked gouda cheese, shredded (1 cup) |
1/2 cup grated carrot |
1/2 cup chili sauce (heinz) |
1/4 cup diced green bell pepper |
1 teaspoon worcestershire sauce |
1 large egg, beaten |
Directions:
1. The dough-in a small bowl, mix the ricotta, eggs, milk, and garlic salt together.
2. In another bowl, combine the flour and baking powder.
3. Using a fork, stir the ricotta mixture into the flour mixture to form a shaggy dough.
4. Gather the dough together with your hands and press it into a flat disk about 8 inches in diameter.
5. Wrap in plastic wrap and refrigerate while making the filling.
6. The filling-in a big bowl, combine the crawfish, onion, cheese, carrot, chili sauce, bell pepper, and Worcestershire.
7. Preheat oven to 400°.
8. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray.
9. Using a sharp knife, cut the dough disk into 8 wedges.
10. Gather each wedge and shape it into a ball.
11. Roll each ball into a 7- to 8-inch round.
12. Place 1/2 cup of the filling in the center of each round.
13. Fold the dough over the filling forming half-moon shapes.
14. Using the tines of a fork, press the edges to seal.
15. Place turnovers on the baking sheets.
16. Brush the tops of each turnover with beaten egg.
17. With a sharp knife, cut a small slit in the top of each turnover to let the steam escape while baking.
18. Bake for 30-35 minutes, rotating the baking sheets from upper to lower halfway through baking to ensure even cooking.
19. Remove the baking sheets from the oven and transfer the turnovers to a wire rack to cool for 5 minutes before serving.
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