Fall Harvest 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.
1 cup cooked shredded chicken 250 mL
1 cup lightly packed grated Ontario Apples* (about two) 250 mL
1/2 cup shredded old Cheddar cheese 125 mL
1/4 cup minched 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
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.
Preheat oven to 425°F (225C). Place 2 tbsp (30 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.
Source: www.onapples.com
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.
- News Canada
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