Curried Chicken Turnovers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I haven't tried this one yet. From the Nu'uanu Congregational Church's 1985 Centennial Cookbook. Ingredients:
2 cups chopped chicken |
4 medium shrimp, cleaned and chopped |
1 teaspoon oil |
2 water chestnuts, chopped |
1 medium dried mushroom, soaked and chopped |
1 tablespoon cilantro, chopped |
1/4 teaspoon sugar |
1/2 teaspoon curry |
1 teaspoon soy sauce |
1/4 teaspoon salt |
1 (8 ounce) package refrigerated biscuits (12 biscuits) |
Directions:
1. Stir fry chicken and shrimps in hot oil for 1 minute. Add water chestnuts, mushrooms and cilantro. Add seasonings. Cook for another minute. Set aside to cool.
2. Flatten each biscuit to make a 3 inch circle. Place 1 tablespoon of chicken filling in center of each circle. Fold to make a half moon; pinch edges to seal.
3. Bake on ungreased cookie sheet at 375°F for 10 minutes or until golden.
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