Turkey Turnovers with Fruited Tea Salsa

Culinary Setting
Cooked Turkey


8 Sheets puff pastry, frozen, or 48 squares

3 oz olive oil

2 c scallions, diced

1 lb fresh mushrooms, sliced

2 Whole green and red peppers, 1 each, cored, seeded and diced

1 c carrots, small dice

6 Cloves garlic, minced

10 oz white wine, dry

1 lb fine pearl barley, raw

2 qt flavored tea, hot, such as cinnamon stick or vanilla maple

1 lb Parmesan cheese, grated

1 lb fresh greens (kale, collards, or spinach), cut into strips

4 lbs TURKEY BREAST, cooked, diced into 1/4-inch pieces


2 c fresh peaches, diced (or canned peaches, drained)

2 c fresh pineapple, diced (or canned peaches, drained)

1 Whole Serano pepper, seeded and chopped (or 1/2 tsp Tabasco Sauce)

2 Medium red peppers, seeded and diced into 1-1/2 c

1 c Mango-Oolong Tea

1/2 c lemon juice

1/2 c scallions, chopped

2 tbsp cilantro, chopped

2 tbsp brandy

1/4 tsp salt

1/4 c honey


As needed peaches, apricots, or mango, chopped


Pre-heat oven to 400 degrees F.

If using pastry sheets, cut into 6 squares each (6" X 6").

Brush top of each pastry square with water and fold into neat triangle. Place on parchment-lined baking tray and bake in preheated oven, 15-20 minutes or until golden.

In large skillet, saute 2 cups scallions, mushrooms, peppers and carrots for 2 minutes, then add garlic. Cook for 1 minute.

Stir in white wine and reduce until sauce coats back of spoon.

Add barley and mix.

Add 2 quarts hot tea slowly, stirring constantly. Cover and simmer until barley absorbs liquid, approximately 20-25 minutes.

Remove skillet from heat. Stir in cheese, then stir in greens and turkey. (Hold in steam table or heat to order.)

Combine all salsa ingredients in food processor or blender and puree. Heat to order.

Remove center of pastry shell. Ladle 2-3 ounces of salsa on plate. Fill pastry shell with 3 ounces of turkey/vegetable filling. Place two filled turnovers in center of salsa on plate.

Garnish salsa with additional chopped peaches, apricots, or mango.

Yield: 48 turnovers, 24 portions.

Nutrition Facts

Total Calories 410

Calories from Fat 120

Total Fat 14 g

% Daily Total Fat 22

Saturated Fat 5 g

% Daily Saturated Fat 25

Cholesterol 80 g

% Daily Cholesterol 27

Sodium 420 mg

% Daily Sodium 18

Total Carbohydrates 36 g

% Daily Total Carbohydrates 12

Dietary Fiber 6 g

% Daily Dietary Fiber 24

Sugars 7 g

Protein 35 g

% Daily Protein 60

% Daily Vitamin C 80

% Daily Calcium 25

% Daily Iron 15