Chicken turnovers
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Chicken turnovers
  Chicken    Turnovers  
Last updated 6/12/2012 12:49:52 AM. Recipe ID 11319. Report a problem with this recipe.
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      Title: Chicken turnovers
 Categories: Brenda, Cookbook, Chicken
      Yield: 4 Servings
  :          ***Dough:***
        2 c  all-purpose flour
      1/4 c  cornmeal
    2 1/2 ts sugar
      1/2 ts salt
      1/2 c  unsalted butter -- (1 stick)
  :          plus 1
  :          tablespoon
        4 ts vegetable shortening -- like
  :          Crisco
      3/4 c  lowfat plain yogurt
  :          ***Filling:***
      1/4 c  shallots -- finely chopped
  :          OR: green onion
        1 TB olive oil
        8 oz mushrooms -- trimmed and
  :          finely
  :          chopped (2 cups)
      1/2    red bell pepper -- cored,
  :          seeded and
  :          chopped
        2 TB all-purpose flour
    1 1/2 ts sweet paprika
      1/2 ts salt
      1/8 ts pepper
      1/3 c  lowfat plain yogurt
       10 oz chicken -- cooked, chopped
  :          (about 2 cups)
  1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in
  large bowl. With pastry blender or 2 knives, cut in butter and
  vegetable shortening until mixture resembles coarse meal. Stir in
  yogurt, mixing just until mixture comes together. Divide dough in
  half, wrap in plastic wrap and refrigerate several hours or
  overnight. 2. Prepare Filling: Saute' shallots in oil in large
  skillet over low heat, stirring frequently, for 5 minutes. Add
  mushrooms and sweet red pepper; cover and cook 5 to 7 minutes over
  low heat or until mushrooms have given off their liquid and peppers
  are soft. Stir in flour, paprika, salt and pepper; cook 2 minutes.
  Stir in yogurt and chicken. Cool to room temperature. 3. Preheat oven
  (400 degrees). Grease 1 large or 2 small baking sheets. 4. Working
  with half the dough at a time, roll out one 12 x 12-inch square. Cut
  in half diagonally into 2 triangles, then in half again to form 4
  triangles. Place triangles on prepared baking sheet. Top each
  triangle with one-fourth of the filling, leaving a 1/2-inch border
  all around. Brush border with water. Roll out remaining dough to 12 x
  12-inch square. Cut into 4 triangles as with first piece. Place one
  triangle on top of each triangle on baking sheet. Seal edges with
  fingers. Prick tops of turnovers several times with fork. 5. Bake for
  25 minutes or until crisp and golden brown.
  Hints:: Dough can be made several days ahead, wrapped and
  refrigerated. The unbaked turnovers can be frozen, and then baked in
  a pre-heated 375 oven for 5 to 10 minutes longer than in Step 5.
  To speed up preparation, use a store-bought refrigerator crescent
  dough and form it into turnovers. For appetizer portions, make
  smaller turnovers. Also delicious using leftover cooked turkey, beef,
  or pork. Makes 4 main-dish turnovers. Recipe can be halved or
  doubled. Typos by Brenda Adams  Source: The
  Family Circle Cookbook, New Tastes for New Times

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Recipe ID 11319 (Apr 03, 2005)

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