Apple & Roasted Chicken Turnovers
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.
Makes 24 turnovers.
Chef Tip: Don't have 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 local Ambrosia, Honeycrisp, Empire, or Cortland apples.
|1 cup||cooked shredded chicken||250 mL|
|1 cup||lightly packed grated Ontario Apples (about 2 apples)||250 mL|
|1/2 cup||shredded old Cheddar cheese||125 mL|
|1/4 cup||minced green onion||50 mL|
|1/2 tsp||each salt and pepper||2 mL|
|4||frozen prepared deep dish pie crusts, thawed||4|
|1||egg yolk whisked with 1 tbsp water||1|
Before you begin: Preheat oven to 425°F (225°C)
In medium bowl, combine chicken, apple, cheese, green onion, salt and pepper.
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.
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.print