Side Pannel
Chicken Turnovers
Ingredients List
- -----------------------------------DOUGH-----------------------------------
- 2 c All-purpose flour
- 1/4 c Cornmeal
- 2 1/2 ts Sugar
- 1/2 ts Salt
- 1/2 c Unsalted butter; (1 stick)
- -plus 1 tablespoon
- 4 ts Vegetable shortening; like
- -Crisco
- 3/4 c Lowfat plain yogurt
Directions
FILLING
1/4 c Shallots; finely chopped,
-green onion
1 tb Olive oil
8 oz Mushrooms; trimmed and
-finely chopped (2 cups)
1/2 Red bell pepper; cored,
-seeded and chopped
2 tb All-purpose flour
1 1/2 ts Sweet paprika
1/2 ts Salt
1/8 ts Pepper
1/3 c Lowfat plain yogurt
10 oz Chicken; cooked, chopped
-(about 2 cups)
1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in large
bowl. With pastry blender or 2 knives, cut in butter and vegetable
shortening until mixture resembles coarse meal. Stir in yogurt, mixing just
until mixture comes together. Divide dough in half, wrap in plastic wrap
and refrigerate several hours or overnight.
2. Prepare Filling: Saute' shallots in oil in large skillet over low heat,
stirring frequently, for 5 minutes. Add mushrooms and sweet red pepper;
cover and cook 5 to 7 minutes over low heat or until mushrooms have given
off their liquid and peppers are soft. Stir in flour, paprika, salt and
pepper; cook 2 minutes. Stir in yogurt and chicken. Cool to room
temperature.
3. Preheat oven (400 degrees). Grease 1 large or 2 small baking sheets.
4. Working with half the dough at a time, roll out one 12 x 12-inch square.
Cut in half diagonally into 2 triangles, then in half again to form 4
triangles. Place triangles on prepared baking sheet. Top each triangle with
one-fourth of the filling, leaving a 1/2-inch border all around. Brush
border with water. Roll out remaining dough to 12 x 12-inch square. Cut
into 4 triangles as with first piece. Place one triangle on top of each
triangle on baking sheet. Seal edges with fingers. Prick tops of turnovers
several times with fork.
5. Bake for 25 minutes or until crisp and golden brown.
Hints:: Dough can be made several days ahead, wrapped and refrigerated. The
unbaked turnovers can be frozen, and then baked in a pre-heated 375 oven
for 5 to 10 minutes longer than in Step 5.
1/4 c Shallots; finely chopped,
-green onion
1 tb Olive oil
8 oz Mushrooms; trimmed and
-finely chopped (2 cups)
1/2 Red bell pepper; cored,
-seeded and chopped
2 tb All-purpose flour
1 1/2 ts Sweet paprika
1/2 ts Salt
1/8 ts Pepper
1/3 c Lowfat plain yogurt
10 oz Chicken; cooked, chopped
-(about 2 cups)
1. Prepare Dough: Stir together flour, cornmeal, sugar and salt in large
bowl. With pastry blender or 2 knives, cut in butter and vegetable
shortening until mixture resembles coarse meal. Stir in yogurt, mixing just
until mixture comes together. Divide dough in half, wrap in plastic wrap
and refrigerate several hours or overnight.
2. Prepare Filling: Saute' shallots in oil in large skillet over low heat,
stirring frequently, for 5 minutes. Add mushrooms and sweet red pepper;
cover and cook 5 to 7 minutes over low heat or until mushrooms have given
off their liquid and peppers are soft. Stir in flour, paprika, salt and
pepper; cook 2 minutes. Stir in yogurt and chicken. Cool to room
temperature.
3. Preheat oven (400 degrees). Grease 1 large or 2 small baking sheets.
4. Working with half the dough at a time, roll out one 12 x 12-inch square.
Cut in half diagonally into 2 triangles, then in half again to form 4
triangles. Place triangles on prepared baking sheet. Top each triangle with
one-fourth of the filling, leaving a 1/2-inch border all around. Brush
border with water. Roll out remaining dough to 12 x 12-inch square. Cut
into 4 triangles as with first piece. Place one triangle on top of each
triangle on baking sheet. Seal edges with fingers. Prick tops of turnovers
several times with fork.
5. Bake for 25 minutes or until crisp and golden brown.
Hints:: Dough can be made several days ahead, wrapped and refrigerated. The
unbaked turnovers can be frozen, and then baked in a pre-heated 375 oven
for 5 to 10 minutes longer than in Step 5.
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