Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Assemble and freeze the turnovers up to two weeks before the party.

Recipe by Cooking Light December 2005

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Recipe Summary

Yield:
28 servings (serving size: 1 turnover)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine onion, ginger, and garlic in a food processor; process until finely chopped. Heat oil in a large nonstick skillet over medium-high heat. Add onion mixture; sauté 5 minutes or until lightly browned. Add curry and coriander; cook 1 minute, stirring constantly. Add water, currants, sugar, salt, and chicken; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; cook 20 minutes or until most of liquid evaporates. Remove from heat, and cool slightly. Stir in sour cream. Place the chicken mixture in food processor; pulse until finely chopped.

  • Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Sprinkle with 1 teaspoon coconut. Repeat layers 4 times. Cut crosswise into 4 strips. Spoon about 2 tablespoons chicken mixture onto one end of each strip. Fold 1 corner of edge over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and coconut.

  • Place triangles on a large baking sheet coated with cooking spray; coat with cooking spray. Bake at 400° for 18 minutes or until golden brown.

Nutrition Facts

131 calories; calories from fat 21%; fat 3.1g; saturated fat 1.6g; mono fat 1g; poly fat 0.3g; protein 8.8g; carbohydrates 16.3g; fiber 1g; cholesterol 17mg; iron 1.1mg; sodium 252mg; calcium 16mg.
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