Turkey Turnovers
These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 370 |
| pro | 10 g |
| total fat | 23 g |
| sat. fat | 5 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 46 mg |
| sodium | 232 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 14% |
| vit A | 4% |
| vit C | 3% |
| folate | 15% |
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2 tbsp (25 mL) butter
1 onion, chopped
1 stalk celery, chopped
1 tart apple, peeled, cored and chopped
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) mild curry powder or paste
1/2 cup (125 mL) Turkey Stock or chicken stock
1 cup (250 mL) diced cooked turkey
2 tbsp (25 mL) mango chutney
1 pkg (397 g) frozen puff pastry, thawed
1 egg, beaten
1 tbsp (15 mL) milk
Preparation:
In saucepan, melt butter over medium heat; cook onion, celery and apple, stirring occasionally, until softened, about 4 minutes. Add flour and curry powder; cook for 2 minutes. Stir in stock; simmer until thickened, 4 minutes. Remove to bowl; let cool. Stir in turkey and chutney.
On lightly floured surface, roll out half of the pastry to 9-inch (23 cm) square; cut into 4 squares. Place about 1/4 cup (50 mL) filling in centre of each. Beat egg with milk; lightly brush pastry edges with some of the mixture. Fold in half diagonally and seal. Place on parchment paper-lined rimmed baking sheet. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 6 hours.) Lightly brush turnovers with egg mixture.
Bake in 375°F (190°C) oven until golden and puffed, about 25 minutes. Serve hot.
Additional Information
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