Chicken & Almond Turnovers
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken breast||1⁄2 , boned, chopped|
|Cherry tomatoes||4 , seeded, chopped|
|Curry powder||1⁄4 Teaspoon|
|Dried basil leaves||1⁄8 Teaspoon, crumbled|
|Finely chopped blanched almonds||1 Tablespoon|
|Appetizer pastry dough/Pie dough||1 Cup (16 tbs) (of choice)|
In a medium skillet, melt butter or margarine; add onion, garlic, and chicken.
Cook and stir over medium heat about 5 minutes.
Stir in tomatoes, curry powder, basil and salt.
Simmer over medium heat until flavors blend, about 5 minutes.
Stir in almonds; set aside to cool slightly.
Preheat oven to 400°F (205°C).
Prepare pastry dough; roll out 1/8-inch thick on a lightly floured board.
Cut pastry into 3-inch circles.
Place 1-1/2 teaspoons chicken mixture on 1 side of each circle.
Fold other half of circle over chicken mixture.
Press edges with tines of a fork to seal.
Arrange on an ungreased baking sheet or in a 13" x 9" baking pan.
Bake about 15 minutes in preheated oven until browned.