Wednesday, December 1, 2010

Cookish: Party Time

I've been preparing for our annual Christmas Party. Here is a new recipe adapted from

Tiny Chicken Turnovers


  • 2 chopped shallots
  • 1 minced garlic clove
  • 3 tablespoons butter
  • shredded, cooked chicken meat (I used 2 legs and 2 thighs from a rotisserie chicken)
  • 3 tablespoons chicken stock
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground black pepper
  • 1 (3 ounce) package cream cheese, diced
  • 1 pkg refrigerated pie crust (2 crusts)


  1. In a large skillet saute the shallot and garlic in the butter until tender. Stir in the chicken, chicken broth, seasonings, and cream cheese. Remove from heat and set aside.
  2. Preheat oven to 350 degrees F.
  3. On a floured surface roll out the pie dough to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. (I used a pint glass.) Reroll scraps and cut more circles until the pastry is used up.
  4. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  5. Place turnovers on a baking sheet and bake at for 15 to 20 minutes or until golden brown.

These were very tasty! I've been told that you can bake them, freeze them, and reheat at 375 for 5-7 minutes. I'll try that for the party! Makes about 30 turnovers.

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