Recipe

Flaky Chicken Turnovers Recipe

Add Step-by-Step Photos	Brianna / All my dishes 7 months ago These flaky turnovers can be made small for appetizers or larger for a main meal. Wonderful hot or cold. This is my own recipe. Prep:30m Cook:40m Servings:22	Brianna
	flaky chicken garlic vegetables

cut out rounds

place filling

wet edges & fold ove

seal edges

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Ingredients

Pastry equivalent to 3 single crust pie shells.

2 boneless chicken breasts - approx. 350 gms/3/4 lb - cut into small pieces ( about 1/4" pieces)

1 med carrot - peeled & cut into small dice ( about 1/4" pieces)

2 medium potatoes - peeled & cut into same small dice

2 cloves garlic - minced

1/2 large onion - cut into small dice

approx 225 ml condensed chicken broth

salt & pepper to taste - see note on pepper

1 Tblspn corn starch + water

NOTE:- I always use white pepper. I like the flavor much better than black pepper

Directions

In saucepan place chicken, garlic, onion, carrot & chicken broth

Bring to boil & then turn down heat & simmer until chicken & veges are cooked & the liquid is reduced.

Check it often because you are not using much liquid & you don't want it to burn.

Mix corn starch in water to make a thin paste & stir enough into chicken mixture to slightly thicken & liquid is no longer runny

Set aside to cool

Prepare pastry & divide into 3 pieces

Roll out pastry until about 1/8" thick (about the same as you would for a pie crust)

Cut into rounds with cutter - see note

Place approx. 1 Tblspn filling on one side of each pastry round.

Wet edges & fold pastry over filling & press to seal

Roll edges with fingers or press with fork to seal really well

Place on baking sheets

Poke holes in top of each with fork & brush with milk

Bake at 400* for 25 - 28 mins until lightly golden

NOTE:- These can be made any size. For this recipe I used one of my Tuppeware lids - 4 3/4" across.

If you're a Tupperware nut like me you will probably recognize the lid I used.

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Comments

hungryjohn 7 months ago said:
Looks good, and easy, too.

Bet it would also be good with puff pastry crust.

trigger 7 months ago said:
These are beautiful Brianna
My mouth is watering five forks and a smile :)

trigger 7 months ago said:
PS great step by steps too and a flag as beautiful also.

juels 7 months ago said:
I agree with Hungryjohn, I'd love to try these with the puff pastry. And I agree with Trigger, these look beautiful and sound mouthwatering! Great job, girl! High 5 and a beauty flag from me!

murka 5 months, 4 weeks ago said:
Wonderfully delicious!

brianna 5 months, 3 weeks ago said:
Thanks to all of you. One of the things I like about them is that I freeze a batch of them after they've baked & cooled,then when I need something for my lunch for work, I just throw a couple in a container in my lunch bag & by lunch time they are thawed & ready to eat cold or warmed in the microwave. They are great with a ground beef filling too.

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