Contest-Winning Curried Chicken Turnovers – a delicious recipe with celery, onion, carrot, butter, flour, curry powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large skillet, saute the celery, onion and carrot in butter for 4-6 minutes or until tender. Stir in the flour, curry powder and salt until blended. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in the chicken, sour cream and yogurt.
2
On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. With a floured 3-in. round cookie cutter, cut out 12 circles from each rectangle. Place 2 teaspoons chicken mixture on one side of each circle. Moisten edges with water; fold dough over filling. Press edges with a fork to seal.
3
Place 1 in. apart on a greased
4
. In a small bowl, beat egg yolk and water; brush over pastry. Bake at 400u00b0 for 17-20 minutes or until golden brown. Serve warm.
213
kcal
Calories
10
g
Fat
8
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/2 cup finely chopped celery, 1/4 cup finely chopped onion, 1/4 cup finely chopped carrot, 2 teaspoons butter, and more.
Yes, Contest-Winning Curried Chicken Turnovers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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