Spicy Chicken Turnovers

Spicy Chicken Turnovers
For the past few months my hubby is really working like nuts during his production schedules and hardly see him around like before. He's at work by the time I wake up in the morning and come back very late. Always on the computer typing or on call most of the time.So I thought of treating him with his hot favorite snack as a sweet surprise for him one evening with a steaming hot Masala Tea.

By the way what does Turnover actually means?
A turnover is a kind of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich.It is common for sweet turnovers to have a fruit filling and be made with a short (pie crust-like) or puff pastry dough; savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines. They are usually baked, but may be fried.


Ingredients
Serving Size: 6


1 cup of cooked and minced chicken breast
1/2 cup mashed potatoes
1 small onion finely chopped
1tsp ginger garlic paste
1tbsp tomato ketchup
1/4tsp turmeric power
1/2tsp chilli powder
1/4tsp garam masala
1tsp curry masala
2tbsp finely chopped corinader and mint leaves
salt and pepper to taste
1/4tsp cumin seeds
1/4tsp mustard seeds
1 sheet of frozen pastry sheet

Preparation Methods:
Heat 2tsp of oil in a wok and splutter cumin and mustard seeds followed by ginger garlic paste and chopped onions. Saute them well until the onions crispy and then add all the spice powders. Saute till the aroma of the spice are released and then add the minced chicken and mashed potatoes.Mixed them well. Adjust the level of salt and pepper.add the chopped corinader and mint leave.give a final stir -remove and keep aside. Cut the pastry sheet into 6 even square. Place a spoonful of the cooked mixture in the centre and fold into a triangle shape. Using the tip of a fork and seal the edge of the turnovers. Arrange them evenly on greased non-stick tray and bake for 25 minutes at 350°C or until golden brown. Serve hot with your choice of sauces.

Comments

Sanghi said…
Wow.. this is lovely..! Delicious chicken treat saras!
Sanghi said…
Do send some entries for my FIL-Milk event at my blog!
Divya Vikram said…
Great idea to make use of chicken. Perfect snack with tea!
viki's Kitchen said…
Chicken turnover makes me drooling.
Expecting ur graceful entries for the 'side dish for chapthi' event hosted by me.
Cheers, Viki.
Rathi said…
Hi Sis

I am a singaporean-indian too. Living in LA with my husband and a 3 year old son.

We are really missing singapore food. At times we manage with local chinese and korean restaurants.

Really nice to see your blog and I often cook Bee hoon goreng, nasi lemak at home. It does'nt taste that as of in Singapore.

If you want to stay in touch, please mail me at rathi3011@yahoo.com.sg

I grew up in West Coast, married in Yishun and lived in Woodlands before I move to LA.

Cheers.. Rathi