Curried Chicken Turnovers Recipes

CURRIED CHICKEN TURNOVERS

Steps:

• Preheat oven to 400 degrees. Bring 1 quart water to a boil in a medium pot; add 1 tablespoon salt and the chicken. Reduce heat; simmer until chicken is cooked through, about 12 minutes. Transfer with a slotted spoon to a bowl; let cool. Shred chicken with a fork into 2-inch pieces.
• Heat oil in a large low-sided stockpot over medium-high heat until hot but not smoking. Add onion, garlic, and ginger, and cook, stirring occasionally, until pale golden, about 8 minutes. Stir in curry powder, cumin, and flour; cook 1 minute. Add stock, and bring to a boil. Stir in yogurt, tomato paste, and applesauce; boil 1 minute. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 30 minutes.
• Stir in chicken and peas; cook until mixture is thick, about 3 minutes. Stir in cream and 2 teaspoons salt. Let cool.
• Lay pastry sheets on a lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press edges to seal. (Unbaked turnovers can be frozen, wrapped in plastic and foil, 1 month; thaw before baking.)
• Arrange on baking sheets. Bake until golden, 20 to 25 minutes. Serve with sauce.

CURRIED CHICKEN TURNOVERS

Steps:

• Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions., On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal., Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

HEINZ 57 CHICKEN TURNOVERS

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. Sprinkle work surface with a pinch of flour or cornmeal to prevent dough from sticking if desired. Unroll dough onto work surface and cut into 4 pieces.
• In a small bowl, mix together Heinz 57® and spinach dip until smooth. Spread about 1/4 cup of Sauce mixture evenly on each piece of dough, leaving 1/2-in. around the edge. Arrange 1/2 cup of chicken and 2 Tbsp. of pepper onto one half of a dough piece. Gently fold dough over the filling to form a triangle shape. Seal the edges by crimping with fingertips or with a fork. Cut 1 or 2 slits on top of crust. Repeat with remaining dough pieces. Transfer turnovers to baking sheet and lightly coat with nonstick cooking spray.
• Bake for 12 to 15 minutes, or until golden brown. Serve immediately.
• TIP: If desired, add your favorite vegetables such as chopped tomatoes, sliced onions, roasted peppers or sliced mushrooms, to the filling.

CURRIED CHICKEN THIGHS

Steps:

• Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
• Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
• Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
• Stir in cream and peas. Season to taste. Serve with basmati rice.

CONTEST-WINNING CURRIED CHICKEN TURNOVERS

Steps:

• In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt., On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal., Place 1 in. apart on a greased baking sheet. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400° for 17-20 minutes or until golden brown. Serve warm.

CURRIED CHICKEN TURNOVERS

Steps:

• Stir fry chicken and shrimps in hot oil for 1 minute. Add water chestnuts, mushrooms and cilantro. Add seasonings. Cook for another minute. Set aside to cool.
• Flatten each biscuit to make a 3 inch circle. Place 1 tablespoon of chicken filling in center of each circle. Fold to make a half moon; pinch edges to seal.
• Bake on ungreased cookie sheet at 375°F for 10 minutes or until golden.

TINY CHICKEN TURNOVERS

Steps:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

EASY CHICKEN TURNOVERS

Steps:

• Heat oven to 375°F.
• Mix soup, chicken, cheese, and salt and pepper in small bowl.
• Roll or pat each biscuit into 5inch circle and place about 1/4cup filling on each circle.
• Wrap dough around chicken and press the edges to seal.
• Place on ungreased cookie sheet and top with butter and bread crumbs.
• Bake at 375 for 20-25 minutes, or until golden brown and enjoy!

CURRIED CHICKEN OR LAMB TURNOVERS

Steps:

• 1. Place everything (except the flour, puff pastry, and the egg wash) in a large nonstick skillet or saucepan and cook over medium-high heat, stirring and breaking up any lumps in the ground chicken, until golden, about 5 minutes. If using lamb, cook an extra 5 to 7 minutes. Reserve the pan.2. Let the meat cool until it is safe enough to handle, about 15 minutes, then transfer to a food processor, add the flour, and process to make it as smooth as possible. Return to the pan and cook about 5 minutes to bind the filling and remove the raw taste of the flour.3. Divide the filling into two equal parts, one for each pastry sheet. Thaw the pastry sheets at room temperature, until they are slightly softened but still cold to the touch, 15 to 20 minutes.4. Preheat the oven to 375°F. Lightly grease a baking sheet. On a lightly floured surface, working with each pastry sheet separately, unfold and gently roll it with a rolling pin to make it smooth. Then cut each sheet into 12 squares. Roll each square to make it slightly larger. Baste the edges with water, place 1 tablespoon of filling in the center of each square and fold one corner over the filling to the diagonal corner to form a triangle. Seal the edges by pressing with the back of a fork.5. Brush the top of each turnover with the beaten egg and then poke a few holes with a fork so the steam can escape. Place the turnovers on the baking sheet and bake until puffed and golden, about 20 minutes. Transfer to cooling racks. Serve hot or at room temperature.VARIATION: Put filling into 6 to 8 small bell peppers or 8 to 10 small tomatoes and bake in a preheated 400°F oven until the peppers (or tomatoes) are soft, about 30 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.