MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tuna Turnovers
 Categories: Oamc, Tested
      Yield: 10 Turnovers
 
      3 cn (6 oz) tuna/water, drained
    3/4 c  Finely chopped celery
    3/4 c  Frozen peas
      3 tb Finely chopped onion
      6 sl Swiss cheese, finely cubed
    3/8 c  Spreadable cream cheese
      4 tb Mayo
        ds Salt/Pepper to taste
      3 ea Pie crust for single deep
           -dish pies* (see Note)
 
  This recipe can easily be downsized or upsized.
  
  *I used Pillsbury ready made pie crust from refrigerator section of
  grocery store (I was not born with the pie crust gene)
  
  If you make your own - make enough to use in 3 one layer deep dish
  pies.
  
  Drain Tuna, place in bowl. Chop celery, onion, Swiss cheese, place in
  mixing bowl. Add frozen peas.  Add soft cream cheese and mayo. Gently
  combine everything. Add salt/pepper.
  
  Have pie crust ready on counter. I used a 6 inch dumpling press. You
  could also use a plate to cut the circle.
  
  You will have to reroll the extra trimmings of crust to make more
  circles.
  
  Measure out 1/4 cup of the filling, place in the middle of the dough.
  Using your finger dipped in water, run around the edges of the dough.
  If using the press - just close tightly - the edges will be sealed.
  
  If using a plate for a pattern, place 1/4 cup filling in middle of
  dough, wet the edges of the dough and bring upper half of dough over
  the filling and press to seal with the bottom dough. You can use fork
  or crimp the edges.
  
  Cut 3 small cuts in top of crust to vent steam when cooking.
  
  Place in freezer to flash freeze.  When frozen, place in a plastic
  freezer bag and mark bag with contents.
  
  To bake: Preheat oven to 450 degrees F.  Place several turnovers on a
  baking sheet and bake for 25 - 30 minutes - or until crust is golden
  brown.  Let cool for a few minutes before eating.
  
  Tested 3/1/12  Make sure crust is golden brown.  Very nice, will do
  again.
                 Makes a good hot lunch or light dinner. I would guess 2
                 turnovers per person. Maybe one if served with soup.
 
 ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++

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