Turkey and Brie Turnovers

I was watching the food network last night and this one gal with a diner was making turkey and brie turnovers. I thought it seemed like an excellent way to make dinner in a pocket. I like food that is self-contained.

I am still on the healthy eating spree - if you call 3 days a spree - and I tried to think up ways to make this healthier but still tasty. The one she made on the show was just turkey and brie in a pastry crust. I thought I would try a wheat crust and add some mustard and cranberry relish for good measure. Dave said it tasted like Thanksgiving in a pita. He was pretty much right! Jo had a great time making the crust for this as you will see in the picture...

Turkey and Brie Turnovers

Ingredients
3 1/2 cups wheat flour
1/4 cup canola oil
1/2 cup water
1/3 cup milk
3 Tbsp maple syrup
1 1/2 tsp salt
mustard of your choice - I used Blvd Pale Ale mustard
sliced rotisserie turkey breast
about 6 slices of Brie cheese
cranberry relish

Instructions
1. Preheat the oven to 350. Place flour in a large bowl and drizzle with the canola oil. Using your hands work the mixture together until it becomes crumbly.

2. In a smaller bowl combine the water, milk, maple syrup and salt and whisk to combine them. Add these wet ingredients to the flour mixture and mix well with your hands to form a ball of dough.

3. Transfer the dough ball to a floured surface and roll it out thin. Cut 6 rectangles (about 4 x 8 inches each) out of the dough. You may have to collect the scraps and re-roll a couple of times.

4. Spread a thin layer of mustard over half of the rectangle, leaving a 1/2 inch border. Layer the slices of turkey breast on top of the mustard and top with a slice of Brie and and some cranberry relish. I broke up the cheese and spread the relish so they were evenly disbursed. Wet the border of the rectangle adjacent to the filling with water and fold the unfilled half over the fillings and join the corners. Press the edges of the dough with your fingers to seal them, then crimp them with a fork.

5. Use a large spatula to transfer the turnovers to parchment-lined cookie sheets. Bake for about 20 minutes, or until lightly browned and when the dough feels more like crust than dough. Let cool because they will be very hot, then serve. Leftovers can be frozen and reheated later!