These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness.
- Portion size 8 servings
Ingredients
Method
In saucepan, melt butter over medium heat; cook onion, celery and apple, stirring occasionally, until softened, about 4 minutes. Add flour and curry powder; cook for 2 minutes. Stir in stock; simmer until thickened, 4 minutes. Remove to bowl; let cool. Stir in turkey and chutney.
On lightly floured surface, roll out half of the pastry to 9-inch (23 cm) square; cut into 4 squares. Place about 1/4 cup (50 mL) filling in centre of each. Beat egg with milk; lightly brush pastry edges with some of the mixture. Fold in half diagonally and seal. Place on parchment paper-lined rimmed baking sheet. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 6 hours.) Lightly brush turnovers with egg mixture.
Bake in 375°F (190°C) oven until golden and puffed, about 25 minutes. Serve hot.
Nutritional facts <b>Per serving:</b> about
- Sodium 232 mg
- Protein 10 g
- Calories 370.0
- Total fat 23 g
- Cholesterol 46 mg
- Saturated fat 5 g
- Total carbohydrate 30 g
%RDI
- Iron 14.0
- Folate 15.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 3.0
