Wild Turkey Turnovers

Directions

Sift the flour, confectioners' sugar, and salt into a mixing bowl. Add the butter. Using your fingers, 2 knives, or a pastry blender, cut
the butter and lard into the dry ingredients until mixture resembles fine crumbs.
In a small bowl, whisk the egg yolk and water together. Add to the flour mixture. Mix quickly, but thoroughly, until mixture just
comes together to form a dough.
Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just
enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened
disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll
the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined
and reformed if you cannot get 6 rounds out of the first batch.)
Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking
together) and refrigerate while you prepare the filling.
Filling & Gravy
First prepare gravy by mixing olive oil and flour in a small saucepan. Cook over medium low until mixed well and a little browned.
Add hot stock slowly whisking vigorously until smooth. Mixture will thicken as it cooks. Add salt and pepper, heavy cream and
WildCheff Sagebrush Blend. Allow to cool.
Make filling using whatever herbs, sides, and meat you want. Make sure its about 3 cups worth! Add gravy and mix.
To Assemble
Remove the pastry circles from the refrigerator. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling
in the center of 1 side of the pastry. Add a pat of butter if you like! Using the beaten egg, brush the edges of the pastry and then bring
the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork.
Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and
then cut several slits into the top of each pastry. Bake in a pre-heated 375 degree oven for 20 minutes, or until pastry is golden brown
around the edges. Remove from the oven and allow to cool for 10 to 15 minutes before serving.