Kay Benaroch's recipe won her the fanciful contest and a $50 gift card to the British Beer Company, where Gibney is executive chef. BBC is celebrating the royal wedding with pub specials, including savory meat pies, and a champagne toast on the actual wedding day.

Chef James Gibney, a British native who trained at Windsor Castle where Prince Harry and Meghan Markle will marry Saturday, has chosen Meghan’s Turkey Turnovers as the best recipe if Cape Codders were catering the royal wedding.

Kay Benaroch’s recipe won her the fanciful contest and a $50 gift card to the British Beer Company, where Gibney is executive chef. BBC is celebrating the royal wedding with pub specials, including savory meat pies, and a champagne toast on the actual wedding day.

Feel like a trip north? The Portsmouth, New Hampshire, location will celebrate May 19 with an American version of the event, including bagpipers and a cupcake wedding cake.

If you are celebrating closer to home here on Cape Cod, you may want to make Meghan’s Turkey Turnovers (it is traditional to name dishes served at the wedding breakfast after the royal guests of honor.)

In choosing Benaroch’s recipe, Gibney, a native of Colchester in Essex county, called it “a New England version of a traditional English pasty.”

A hand-held pasty would fit right in at the actual wedding. The menu revealed this week shows a bonanza of British seasonal produce, including some grown on estates belonging to the hostess, Queen Elizabeth II, according to the Associated Press.

Some 600 guests are expected at the afternoon reception immediately following the ceremony at St. George’s Chapel. The reception fare is meant to be consumed standing up and will feature canapes and dishes served in small bowls, rather than the three- or four-course meal traditional to other royal wedding breakfasts.

Here are some recipes to jumpstart your local celebration. They can be made ahead so at 6 a.m. Saturday (7 a.m. for the actual ceremony) you can just slap a fascinator (netted hat) over your pajamas and join the fun. If that’s too early, several movie theaters are re-broadcasting the festivities at 10 a.m. via Fathom Events and BritBox, a British streaming service.

Meghan’s Turkey Turnovers

(Original recipe by Kay Benaroch)

Turnover dough

3 cups all-purpose flour

1 teaspoon salt

12 tablespoons cold unsalted butter cut into cubes

6 tablespoons cold vegetable shortening

¾ cup coarsely grated cheddar cheese

4-6 tablespoons ice water, mixed

Food processor method:

Pulse flour and salt in bowl to combine. Add butter, shortening and cheddar cheese and pulse five times more or until the mixture resembles large crumbs.

Remove top of food processor and sprinkle mixture with ice water. Then replace top and pulse 2 to 3 times until dough forms clumps, adding more water as necessary. The dough should form a ball.

Turn dough out of bowl and gather it together into a ball sprinkling it with 1 tablespoon of water if it won’t come together. Use knife to cut ball into two pieces. Shape each ball into a disk and wrap securely in plastic wrap. Chill for 30 minutes before rolling out and using. (Dough may be frozen at this point... defrost thoroughly before using)

Hand mixing method

In a bowl, mix the flour, salt and sugar; turn out onto a counter or flat cutting board into a mound. Make a well in the center and add the butter, cheese and shortening cubes. Using fingertips combine the flour and fat mixture and combine until mixture resembles large pea-sized crumbs.

Form a well in the middle of the mound and sprinkle in 3 tablespoons of ice water. Using fingertips, work flour into water; gradually add more water 1 tablespoon at a time until large clumps form and dough comes together as a ball. Using palms of hands, gently flatten dough and work fat mixture into flour turning several times to ensure fat is worked into dough – you will see layers of fat – don’t worry – this gives the crust flakiness. Gather dough together into a disk, cut into two pieces and wrap each piece in plastic wrap. Chill for 30 minutes before using.

Turnover filling

½ cup walnut pieces

½ cup dried cranberries

½ cup Port

2 medium shallots – peeled and sliced thin – approximately 1/3 cup

2 tablespoons butter

1 tablespoon canola oil

½ teaspoon ground sage

1 package of ground turkey (about 20 ounces)

Salt and Pepper

Additional chicken broth (if necessary)

1 egg – lightly beaten with 1 tablespoon water

Cranberry chutney or whole berry cranberry sauce – for serving

Equipment: Baking sheets, cooking spray, pastry rolling mat, rolling pin, small bowl about 5-6 inches in diameter, pastry brush

Directions

Put port into small saucepan along with dried cranberries and bring to a simmer. Remove from heat and let cranberries rehydrate for about 20 minutes; then drain berries, reserving port.

Toast walnuts in dry skillet over medium heat for 3 minutes being careful not to burn. Remove nuts from skillet and chop coarsely.

Heat 1 tablespoon of butter and oil in large skillet and sauté ground turkey until no longer pink, breaking up any clumps of meat with spatula and seasoning meat with salt, pepper and ground sage. Remove meat and juices to separate bowl.

Return skillet to medium heat and melt second tablespoon of butter. Sauté shallots until lightly brown – about 2 minutes. Then deglaze pan with reserved port.

Return turkey to skillet, add cranberries and walnuts and mix to combine. Heat for one minute to let flavors meld. Season to taste with additional salt and pepper as needed. If mixture is too dry, add some additional chicken broth or port.

Remove pastry dough from refrigerator. Cut each disk of dough into 6 to 8 wedges. Using additional flour as needed, shape each wedge into small disk and then roll out to 1/8” thickness. Using bowl as template cut the rolled-out dough into a circle. Repeat with each wedge of dough until all the disks are formed.

Preheat oven to 425 degrees. Grease two baking sheets using cooking spray. Dip your fingertips in water and use them to lightly wet the exterior edge of a one of the pastry disks. Place a ¼ cup of filling on one side of the disk and then fold over the remaining side to form half-moon shape. Use your fingertips to press the edges together and then crimp edge using tines of a fork.

Place disk on greased baking sheet. Continue to form remaining turnovers. Using a pastry brush and the beaten egg, brush the top of each turnover with egg wash so a golden crust will result when baked.

Place baking sheets in oven and bake for 20 minutes, reversing baking sheets from top to bottom after 10 minutes. Serve warm along with cranberry chutney or whole berry cranberry sauce for dipping.

Information from The Associated Press was used in this report.

Because of incorrect information given to the Cape Cod Times, the recipe, "Meghan's Turkey Turnovers," was changed May 31, 2018 to take the word sugar out of the directions for savory dough. Flour and salt are the only DRY ingredients in the dough.