CONTEST-WINNING CURRIED CHICKEN TURNOVERS
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
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 132 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 127mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
CURRIED CHICKEN TURNOVERS
Whenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. -Laverne Kohut, Manning, Alberta
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 512 calories, Fat 37g fat (17g saturated fat), Cholesterol 101mg cholesterol, Sodium 526mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
CURRIED CHICKEN TURNOVERS
These samosa-inspired puff-pastry triangles are filled with spiced chicken and peas. Their savory taste is not the only wonderful thing about them. Unbaked, they can be frozen for up to one month, so you can pop a couple in the oven at night for next day's lunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 16
Number Of Ingredients 18
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
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN TURNOVERS
Make and share this Curried Chicken Turnovers recipe from Food.com.
Provided by Chilicat
Categories Chicken
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 74, Fat 3.2, SaturatedFat 0.8, Cholesterol 2.9, Sodium 307.2, Carbohydrate 9.7, Fiber 0.4, Sugar 1.8, Protein 1.7
EASY CHICKEN TURNOVERS
I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipes. I think these will freeze well and I look forward to trying that. This is the original introduction: "I needed to use up some cooked chicken and also wanted something quick, so, this is what I came up with. It was a hit at my house, I hope it is at yours too!(:" (thanks cbw)
Provided by Pamela
Categories Lunch/Snacks
Time 30m
Yield 8 turnovers
Number Of Ingredients 7
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 SHRIMP TURNOVERS
Provided by Food Network
Yield 24 to 36 turnovers.
Number Of Ingredients 10
Steps:
- Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready.
- Heat a saute pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill throughly.
- Preheat oven to 425 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot.
CURRIED CHICKEN-AND-POTATO PIE
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g
EASY CURRY CHICKEN HAND PIES
These Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. These Curry Chicken Hand Pie are made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken curry and vegetable filling; pleasing even the pickiest party guests. So much flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
- Cook for approximately 5 minutes or until veggies are tender and fragrant.
- Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
- Stir in the sour cream and the sliced chicken breast. Set aside.
- Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
- Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
- and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
- Repeat with remaining dough.
- In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
- Bake for 18-20 minutes or until crisped and golden. Serve warm.
- Enjoy!
Nutrition Facts : ServingSize 3 hand pies, Calories 539 kcal, Carbohydrate 40 g, Protein 13 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g
CHICKEN POT PIE TURNOVERS
Provided by Melissa d'Arabian : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
- On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
CURRIED CHICKEN OR LAMB TURNOVERS
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
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