Curried Chicken Turnovers

Oxmoor House
about 3 dozen


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3 cups all-purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
3/4 cup cold butter, cut into pieces
1 large egg, lightly beaten
1/4 cup whipping cream
1 medium onion, quartered
3 cloves garlic, halved
1 (2
1 tablespoon vegetable oil
2 tablespoons curry powder
3 cups finely chopped cooked chicken
1/2 cup golden raisins
3/4 cup whipping cream
1/2 teaspoon salt
1 large egg, lightly beaten


Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter; process until mixture is crumbly. With processor running, add 1 egg and 1/4 cup cream through food chute; process until dough forms a ball and leaves sides of bowl. Divide dough into thirds, and flatten each portion to a 6" disk; cover and chill 1 hour.

Pulse onion, garlic, and ginger in food processor until minced. Sauté onion mixture in oil in a large skillet over medium-high heat, 5 minutes, or until browned. Stir in 2 tablespoons curry powder, and cook 1 minute. Stir in chicken, raisins, and 3/4 cup water. Reduce heat to medium; cover and simmer 10 minutes. Add 3/4 cup whipping cream and 1/2 teaspoon salt. Simmer, uncovered, 3 to 5 minutes or until mixture is thickened. Remove from heat; cool.

Roll each portion of dough into 1/8" thickness on a lightly floured surface; cut with a 3 1/2" round cutter. Place rounds on greased baking sheets.

Spoon 1 tablespoon chicken mixture onto half of each dough circle. Moisten edges with water, and fold dough over filling. Press edges with a fork to seal; prick tops with fork. Combine 1 egg and 1 tablespoon water; beat with a wire whisk. Brush turnovers with egg wash.

Bake at 425° for 8 to 10 minutes or until golden. Serve warm with chutney.

Created date

October 2003