Flaky Chicken Turnovers

Prep Time: 0 Minutes

Cook Time: 40 Minutes

Ready In: 40 Minutes

Servings: 22

These flaky turnovers can be made small for appetizers or larger for a main meal. Wonderful hot or cold. This is my own recipe.

Ingredients:

pastry equivalent to 3 single crust pie shells.

2 boneless chicken breasts - approx. 350 gms/3/4 lb - cut into small pieces ( about 1/4 pieces)

1 med carrot - peeled & cut into small dice ( about 1/4 pieces)

2 medium potatoes - peeled & cut into same small dice

2 cloves garlic - minced

1/2 large onion - cut into small dice

approx 225 ml condensed chicken broth

salt & pepper to taste - see note on pepper

1 tblspn corn starch + water

note:- i always use white pepper. i like the flavor much better than black pepper

Directions:

1. In saucepan place chicken, garlic, onion, carrot & chicken broth
2. Bring to boil & then turn down heat & simmer until chicken & veges are cooked & the liquid is reduced.
3. Check it often because you are not using much liquid & you don't want it to burn.
4. Mix corn starch in water to make a thin paste & stir enough into chicken mixture to slightly thicken & liquid is no longer runny
5. Set aside to cool
6. Prepare pastry & divide into 3 pieces
7. Roll out pastry until about 1/8 thick (about the same as you would for a pie crust)
8. Cut into rounds with cutter - see note
9. Place approx. 1 Tblspn filling on one side of each pastry round.
10. Wet edges & fold pastry over filling & press to seal
11. Roll edges with fingers or press with fork to seal really well
12. Place on baking sheets
13. Poke holes in top of each with fork & brush with milk
14. Bake at 400* for 25 - 28 mins until lightly golden
15. NOTE:- These can be made any size. For this recipe I used one of my Tuppeware lids - 4 3/4 across.
16. If you're a Tupperware nut like me you will probably recognize the lid I used.

By RecipeOfHealth.com