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Curried Chicken Turnovers

 Curried Chicken Turnovers
Whenever I have leftover chicken, these turnovers are on the menu. The tasty secret is in the curry. —Laverne Kohut, Manning, Alberta
8 ServingsPrep: 30 min. Bake: 15 min.


  • 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


  • 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.