Curried Chicken Turnovers Recipe

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Curried Chicken Turnovers Recipe
Curried Chicken Turnovers Recipe photo by Taste of Home
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Curried Chicken Turnovers Recipe

Read Reviews
5 2 2
Publisher Photo
Whenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. —Laverne Kohut, Manning, Alberta
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 1 cup finely chopped cooked chicken
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie
  • 1 egg, lightly beaten

Directions

Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Curried Chicken Turnovers in Country Chicken Cookbook 1995, p22

  • 1 cup finely chopped cooked chicken
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie
  • 1 egg, lightly beaten
  1. Preheat oven to 425°. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
  2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
  3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Curried Chicken Turnovers in Country Chicken Cookbook 1995, p22

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Reviews forCurried Chicken Turnovers

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MY REVIEW
ColleenaG User ID: 1190332 43358
Reviewed Jan. 28, 2014

"In the words of our 20 month old grandson, "oh wow"! These are so good. I used a prepared crust and a round cookie cutter to make them as appetizers. I will make them again."

MY REVIEW
MrsOblivious User ID: 3727340 73359
Reviewed Oct. 22, 2012

"This recipe has become a staple in our household, and has impressed many guests. I use storebought pie dough cut in half, so my turnovers are shaped a little funny, but it makes them so much easier. I often make a big batch of the filling and stick it in the freezer, then I just put the turnovers together and throw them in the oven anytime I need a meal that's easy to prepare. I also add a drained can of mushrooms to mine, which makes it even better!"

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