And here’s another recipe to use up turkey leftovers! According to mom’s notes, I think it’s from Five Roses’ La Cuisinière, but if so it’s from an edition older than mine (25th edition revised, 1984). The dough is actually a shortcake dough, so it’s nice and flaky.
- 2 ¼ cup (560 mL) flour
- 4 tsp (20 mL) baking powder
- ½ tsp (10 mL) salt
- 2 Tbsp (30 mL) sucre
- ¼ cup (60 mL) butter
- ¾ cup (185 mL) milk
- ¼ cup (60 mL) water
Mix the dry ingredients together. Cut the butter into the dry ingredients with two knives or with a food processor, until the mix is slightly friable.
Warm the milk and water together (but not too hot.)
Make a well in the dry ingredients and pour about ¾ to ⅞ of the warm liquid. Mix lightly with a fork until the liquid is absorbed. Use the rest of the liquid to adjust the texture if needed.
Knead delicately (about ten times) on a lightly floured board. Roll out to ⅓ in. (8 mm) thickness.
- 1 ½ cup (375 mL) cooked turkey, chopped fine
- ⅓ cup (80 mL) olives, finely chopped
- salt and pepper
- ½ tsp (3 mL) paprika
- ⅓ cup (80 mL) onion, finely chopped
- ¼ cup (60 mL) chopped parsley
Preheat the oven to 450’F (230 C).
Mix the turkey, olives, salt, pepper, paprika, parsley, and onion. Wet slightly with a small quantity of milk. Spread evenly over the rolled-out dough. Roll tightly (like a jelly roll cake). Cut in 1-in. (2.5 cm) thick slices. Place each slice flat in a greased muffin tin. Bake in the preheated oven for 15 à 20 minutes.
Serve hot with gravy or a white sauce.
Quantity: 15 rolls.
Bon appétit !