Curried Chicken Turnovers |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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You'll want to try these party-perfect turnovers. My guests enjoy the delicious curried chicken. Plus, the puff pastry makes for an elegant snack. Ingredients:
1/2 cup finely chopped celery |
1/4 cup finely chopped onion |
1/4 cup finely chopped carrot |
2 teaspoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 teaspoons curry powder |
1/4 teaspoon salt |
1/2 cup chicken broth |
1-1/2 cups diced cooked chicken |
1/4 cup sour cream |
1/4 cup plain yogurt |
1 package (17.3 ounces) frozen puff pastry, thawed |
1 egg yolk |
1 teaspoon water |
Directions:
1. In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt.
2. On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal.
3. Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm. Yield: 2 dozen.
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