Spicy Turnovers Recipe
Ingredients
| Flour | 3 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Coriander | 1/8 Teaspoon | |
| Butter | 1 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| Almonds | 1/2 Cup (16 tbs), slivered | |
| Wine | 1/2 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
| Cinnamon | 1/2 Teaspoon | |
| Cloves | 1/4 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) |
Directions
Mix and sift first 4 ingredients; cut in butter; add milk.
Mix well; roll out 1/8 inch thick on lightly floured board.
Cut into 4-inch rounds.
Combine remaining ingredients in saucepan.
Cook, stirring frequently, until liquid is absorbed.
Place teaspoonful of filling on half of each pastry round.
Fold other half of pastry over seal and crimp edges.
Bake at 425° for 15 to 20 minutes, or until browned
Mix well; roll out 1/8 inch thick on lightly floured board.
Cut into 4-inch rounds.
Combine remaining ingredients in saucepan.
Cook, stirring frequently, until liquid is absorbed.
Place teaspoonful of filling on half of each pastry round.
Fold other half of pastry over seal and crimp edges.
Bake at 425° for 15 to 20 minutes, or until browned
Chef
