Recipe: School Cafeteria Chicken Turnovers (50 servings, 1960's)

SCHOOL CAFETERIA CHICKEN TURNOVERS

FOR 50 SERVINGS:
1 qt chicken broth
4 oz flour
6 oz fat (chicken or other)
1 Tbsp salt
7 lb. chicken, cooked and cubed, cook chicken with 1/2 bunch celery and 1/3 cup onions, sliced
1/2 cup pimiento, chopped
Chicken gravy or mushroom sauce (for serving)

Make a thick sauce of chicken broth, flour, fat and salt. Add cubed chicken and pimiento.

Place a #20 scoop (3 1/3 Tbsp) of mixture on pastry round, 6-inches in diameter. Fold rounds over and seal. Perforate top.

Bake at 400 degrees F for twenty minutes.

Serve with chicken gravy or mushroom sauce.

PASTRY
Makes enough for two (18x24-inch) pans.

FOR 50 SERVINGS:
6 cups flour
1 lb shortening
1 Tbsp salt
1 cup water (approximately)

Sift flour. Cut in shortening until mixture is crumbly. Add water and form into a ball. Chill. Roll as desired.

Source: The School Lunch by Marion Louise Cronan, 1962.