Chicken Turnover Recipe
Chop cold roast chicken very fine. Put it into a saucepan, place it over the stove, moisten it with some water and gravy, or a bit of butter. Season with salt and pepper; add a small tablespoon of sifted flour dissolved in some water; heat all through and remove from the stove to allow to become cool.
When cooled roll out some plain pie crust rather thin, cut out in rounds as sizeable as a saucer; wet the edge with cold water and put a sizeable spoonful of the minced meat on ½ of the round; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown. Chicken turnover can also be cooked in a moderate oven.