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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.

24 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
2 teaspoons butter
1 tablespoon all-purpose flour
1-1/2 teaspoons curry powder
1/4 teaspoon salt
1/2 cup chicken broth
1-1/2 cups diced cooked chicken
1/4 cup sour cream
1/4 cup plain yogurt
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg yolk
1 teaspoon water

Directions

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

2 of 2

Curried Chicken Turnovers (continued)

Directions (continued)

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. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (2 g saturated fat), 19 mg cholesterol, 127 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g protein.