“In 'A Southerly Course' by Martha Hall Foose; more like turnovers”
1hr 55mins

Ingredients Nutrition


  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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