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Contest-Winning Curried Chicken Turnovers

Total Time

Prep: 40 min. Bake: 20 min.

Makes

2 dozen

You'll want to try these party-perfect turnovers. My guests enjoy the delicious curried chicken. Plus, the puff pastry makes for an elegant snack. —Mary Kisinger, Calgary, Alberta
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Ingredients

  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 2 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1-1/2 cups diced cooked chicken
  • 1/4 cup sour cream
  • 1/4 cup plain yogurt
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg yolk
  • 1 teaspoon water

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 132 calories, 7g fat (2g saturated fat), 19mg cholesterol, 127mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 4g protein.

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