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Chicken & Almond Turnovers

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Ingredients
  Butter/Margarine 1 Tablespoon
  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
  Salt 1⁄8 Teaspoon
  Finely chopped blanched almonds 1 Tablespoon
  Appetizer pastry dough/Pie dough 1 Cup (16 tbs) (of choice)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Almond

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