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Tuesday, April 19, 2016

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
Portion size 8

2 tbsp (28.4 g) butter
1 onion, chopped
1 stalk celery, chopped
1 tart apple, peeled, cored and chopped
1 tbsp (8 g) all-purpose flour
1 tsp (5 mL) mild curry powder or curry paste
1/2 cup (125 mL) turkey stock or chicken stock
1 cup (112 g) diced cooked turkey
2 tbsp (30 mL) mango chutney
1 pkg frozen puff pastry, thawed
1 egg, beaten
1 tbsp (15 mL) milk


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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