Recipe - Chicken Turnovers

DOUGH
2 cup Allpurpose flour
One fourth cup Cornmeal
2 One half teaspoon Sugar
One half teaspoon Salt
One half cup Unsalted butter; (1 stick)
plus 1 tablespoon
4 teaspoon Vegetable shortening; like
Crisco
Three fourths cup Lowfat plain yogurt

FILLING
One fourth cup Shallots; finely chopped,
green onion
1 tablespoon Olive oil
8 ounce Mushrooms; trimmed and
finely chopped (2 cups)
One half Red bell pepper; cored,
seeded and chopped
2 tablespoon Allpurpose flour
1 One half teaspoon Sweet paprika
One half teaspoon Salt
1/8 teaspoon Pepper
1/3 cup Lowfat plain yogurt
10 ounce 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 12inch 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
onefourth of the filling, leaving a 1/2inch border all around. Brush
border with water. Roll out remaining dough to 12 x 12inch 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 preheated 375 oven
for 5 to 10 minutes longer than in Step 5.

To speed up preparation, use a storebought refrigerator crescent dough and
form it into turnovers. For appetizer portions, make smaller turnovers.
Also delicious using leftover cooked turkey, beef, or pork. Makes 4
maindish turnovers. Recipe can be halved or doubled. Typos by Brenda Adams
adamsfmle@sprintmail.com Source: The Family Circle Cookbook, New Tastes
for New Times
Recipe By : The Family Circle Cookbook, New Tastes for New Times

Posted to MCRecipe Digest V1 #261

Date: Sat, 26 Oct 1996 14:27:30 0700

From: Brenda Adams adamsfmle@sprintmail.com