Chicken & Almond Turnovers Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 chicken breast, boned, chopped | ||
| 4 cherry tomatoes, seeded, chopped | ||
| Curry powder | 1/4 Teaspoon | |
| Dried basil leaves | 1/8 Teaspoon, crumbled | |
| Salt | 1/8 Teaspoon | |
| Blanched almonds | 1 Tablespoon, finely chopped | |
| Appetizer Pastry or pie dough of choice | ||
Directions
In a medium skillet, melt butter or margarine; add onion, garlic, and chicken.
Cook and stir over medium heat about 5 minutes.
Stir in tomatoes, curry powder, basil and salt.
Simmer over medium heat until flavors blend, about 5 minutes.
Stir in almonds; set aside to cool slightly.
Preheat oven to 400°F (205°C).
Prepare pastry dough; roll out 1/8-inch thick on a lightly floured board.
Cut pastry into 3-inch circles.
Place 1-1/2 teaspoons chicken mixture on 1 side of each circle.
Fold other half of circle over chicken mixture.
Press edges with tines of a fork to seal.
Arrange on an ungreased baking sheet or in a 13" x 9" baking pan.
Bake about 15 minutes in preheated oven until browned.
Cook and stir over medium heat about 5 minutes.
Stir in tomatoes, curry powder, basil and salt.
Simmer over medium heat until flavors blend, about 5 minutes.
Stir in almonds; set aside to cool slightly.
Preheat oven to 400°F (205°C).
Prepare pastry dough; roll out 1/8-inch thick on a lightly floured board.
Cut pastry into 3-inch circles.
Place 1-1/2 teaspoons chicken mixture on 1 side of each circle.
Fold other half of circle over chicken mixture.
Press edges with tines of a fork to seal.
Arrange on an ungreased baking sheet or in a 13" x 9" baking pan.
Bake about 15 minutes in preheated oven until browned.
Chef
