Tested till perfect Turkey Turnovers
Turkey Turnovers
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 1 stalk 1stalkcelery, chopped
  • 1 1tart appletart apples, peeled, cored and chopped
  • 1 tbsp 1tbspall-purpose flour
  • 1 tsp 1tspmild curry powder or curry paste
  • 1/2 cup 1/2cupturkey stock or chicken stock
  • 1 cup 1cupdiced cooked turkey
  • 2 tbsp 2tbspmango chutney
  • 1 pkg 1pkgfrozen puff pastry, thawed
  • 1 1eggeggs, beaten
  • 1 tbsp 1tbspmilk
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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.

Nutritional Information Per serving: about

cal 370 pro 10g total fat 23g sat. fat 5g
carb 30g fibre 1g chol 46mg sodium 232mg

% RDI:

calcium 2 iron 14 vit A 4 vit C 3
folate 15
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