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Contest-Winning Curried Chicken Turnovers

 Contest-Winning 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.


  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 2 teaspoons butter
  • 1 tablespoon King Arthur Unbleached 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


  • 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

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Contest-Winning Curried Chicken Turnovers (continued)

Directions (continued)

  • 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
  • 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.
Nutritional 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.