This recipe for the short-of-time cook turns store-bought (or leftover) roast chicken, fresh Ontario apples and frozen pie crusts into flaky bundles perfect for entertaining or tucking into lunch boxes. |
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Place thawed crust on a lightly floured surface and using a 3-inch (7.5 cm) round cookie-cutter, cut 5 rounds from each pie crust. Using a rolling pin, re-roll scraps and cut 4 more rounds. Preheat oven to 425°F (225C). Place 2 tbsp (25 mL) of filling in the centre of each round, fold round in half and pinch slightly to secure. Using the tines of a fork, crimp around edge of turnover to prevent filling from spilling out and arrange on a parchment lined baking sheet. Repeat with remaining rounds and filling (you will have to use two baking sheets). With a sharp paring knife, cut a small slit in the top of each turnover and brush with egg mixture. Bake turnovers in preheated oven until golden, about 12 minutes. Makes 24 turnovers. Chef Tip: Don’t have a cooked chicken on hand? An equal amount of roasted sliced or shaved turkey from your deli can be easily substituted. *Variety Tip: For best results, use Ontario Empire, Crispin, Idared, Golden Delicious, Cortland or Spartan apples.
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