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Chicken Turnovers

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Brenda, Chicken, Cookbook	4	Servings

INGREDIENTS

2	c	All-purpose flour
1/4	c	Cornmeal
2 1/2	t	Sugar
1/2	t	Salt
1/2	c	Unsalted butter, 1 stick
		plus 1 tablespoon
4	t	Vegetable shortening, like
		Crisco
3/4	c	Lowfat plain yogurt
1/4	c	Shallots, finely chopped
		green onion
1	T	Olive oil
8	oz	Mushrooms, trimmed and
		finely chopped 2 cups
1/2		Red bell pepper, cored
		seeded and chopped
2	T	All-purpose flour
1 1/2	t	Sweet paprika
1/2	t	Salt
1/8	t	Pepper
1/3	c	Lowfat plain yogurt
10	oz	Chicken, cooked chopped
		about 2 cups

INSTRUCTIONS

Prepare Dough: Stir together flour, cornmeal, sugar and salt in large
bowl. With pastry blender or 2 knives, cut in butter and vegetable
shortening until mixture resembles coarse meal. Stir in yogurt,  mixing
just until mixture comes together. Divide dough in half, wrap  in
plastic wrap and refrigerate several hours or overnight. Prepare
Filling: Saute' shallots in oil in large skillet over low heat,
stirring frequently, for 5 minutes. Add mushrooms and sweet red
pepper; cover and cook 5 to 7 minutes over low heat or until  mushrooms
have given off their liquid and peppers are soft. Stir in  flour,
paprika, salt and pepper; cook 2 minutes. Stir in yogurt and  chicken.
Cool to room temperature. Preheat oven (400 degrees). Grease  1 large
or 2 small baking sheets. Working with half the dough at a  time, roll
out one 12 x 12-inch square. Cut in half diagonally into 2  triangles,
then in half again to form 4 triangles. Place triangles on  prepared
baking sheet. Top each triangle with one-fourth of the  filling,
leaving a 1/2-inch border all around. Brush border with  water. Roll
out remaining dough to 12 x 12-inch square. Cut into 4  triangles as
with first piece. Place one triangle on top of each  triangle on baking
sheet.  Seal edges with fingers. Prick tops of  turnovers several times
with fork. Bake for 25 minutes or until crisp  and golden brown.
Hints:: Dough can be made several days ahead, wrapped and
refrigerated. The unbaked turnovers can be frozen, and then baked in  a
pre-heated 375 oven for 5 to 10 minutes longer than in Step 5.  To
speed up preparation, use a store-bought refrigerator crescent  dough
and form it into turnovers. For appetizer portions, make  smaller
turnovers. Also delicious using leftover cooked turkey, beef,  or pork.
Makes 4 main-dish turnovers. Recipe can be halved or  doubled. Typos by
Brenda Adams <adamsfmle@sprintmail.com> Source: The  Family Circle
Cookbook, New Tastes for New Times Recipe By     : The  Family Circle
Cookbook, New Tastes for New Times  Posted to MC-Recipe Digest V1 #261
Date: Sat, 26 Oct 1996 14:27:30 -0700  From: Brenda Adams
<adamsfmle@sprintmail.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 590 Calories From Fat: 284 Total Fat: 32.3g Cholesterol: 63.4mg Sodium: 811.5mg Potassium: 435.3mg Carbohydrates: 64.7g Fiber: 3.8g Sugar: 5.9g Protein: 11.5g