Flaky Chicken Turnovers Recipe

Flaky Chicken Turnovers

From brianna 16 years 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.

Pastry equivalent to 3 single crust pie shells. shopping list
2 boneless chicken breasts - approx. 350 gms/3/4 lb - cut into small pieces ( about 1/4" pieces) shopping list
1 med carrot - peeled & cut into small dice ( about 1/4" pieces) shopping list
2 medium potatoes - peeled & cut into same small dice shopping list
2 cloves garlic - minced shopping list
1/2 large onion - cut into small dice shopping list
approx 225 ml condensed chicken broth shopping list
salt & pepper to taste - see note on pepper shopping list
1 Tblspn corn starch + water shopping list
. shopping list
NOTE:- I always use white pepper. I like the flavor much better than black pepper shopping list

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.

cut out rounds Close

place filling Close

wet edges & fold over Close

seal edges Close

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brianna 16 years ago
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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" It was excellent "
murka ate it and said...
Wonderfully delicious!
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" It was excellent "
juels ate it and 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!
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" It was excellent "
trigger ate it and said...
PS great step by steps too and a flag as beautiful also.
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" It was excellent "
trigger ate it and said...
These are beautiful Brianna
My mouth is watering five forks and a smile :)
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hungryjohn 16 years ago
Looks good, and easy, too.

Bet it would also be good with puff pastry crust.
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brianna CA

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Reviewed by 4 people

These are beautiful Brianna
My mouth is watering five forks and a smile :)

trigger in loved it
PS great step by steps too and a flag as beautiful also.

trigger in loved it
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!

juels in Clayton loved it

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