Recipe

Curried Chicken Turnovers Recipe

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Ingredients

Directions

Step #1 Pulse first 3 ingredients in a food processor/blender 3 or 4 times or until mixd.
Step #2 Add butter; process until mixture is crumbly.
Step #3 With processor running, add 1 egg & 1/4 c cream through food chute; process until dough forms a ball & leaves sides of bowl.
Step #4 Divide dough into thirds, & flatten each portion to a 6" disk; cover & chill 1 hr.
Step #5 Pulse onion, garlic, & ginger in food processor/blender until minced.
Step #6 Sauté onion mixture in oil In a large-ish skillet over medium-high heat, 5 mins, or until browned.
Step #7 Stir in 2 tbsps curry powder, & cook 1 min.
Step #8 Stir in chicken, raisins, & 3/4 c water.
Step #9 Reduce heat to medium; cover & let simmer 10 mins.
Step #10 Add 3/4 c whipping cream & 1/2 tsp salt.
Step #11 Simmer, uncovered, 3 to 5 mins or until mixture is thickened.
Step #12 Remove from heat; cool.
Step #13 Roll each portion of dough into 1/8" thickness on a lightly floured surface; cut with a 3 1/2" round cutter.
Step #14 Place rounds on greased baking sheets.
Step #15 Spoon 1 tbsp chicken mixture onto half of each dough circle.
Step #16 Moisten edges with water, & fold dough over filling.
Step #17 Press edges with a fork to seal; prick tops with fork.
Step #18 Combine 1 egg & 1 tbsp water; beat with a wire whisk.
Step #19 Brush turnovers with egg wash.
Step #20 Bake at 425° for 8 to 10 mins or until golden.
Step #21 Serve warm with chutney.
Enjoy the Curried Chicken Turnovers recipe

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