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.
Serving size: Complete recipe
Calories 1396 Calories from Fat 735
% Daily Value*
Total Fat 82 g125.8%
Saturated Fat 31.5 g157.7%
Trans Fat 0 g
Cholesterol 82.1 mg27.4%
Sodium 1316.8 mg54.9%
Total Carbohydrates 135 g45.1%
Dietary Fiber 7.7 g30.9%
Sugars 4.4 g
Protein 32 g64%
Vitamin A 17.3% Vitamin C 28.8%
Calcium 12.3% Iron 24.2%
*Based on a 2000 Calorie diet