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.
Makes 24 turnovers.
Don’t have cooked chicken on hand? An equal amount of roasted sliced or shaved turkey from your deli can be easily substituted.
For best results, use local Ambrosia, Honeycrisp, Empire, or Cortland apples.
1 cup cooked shredded chicken 250 mL
1 cup lightly packed grated Ontario Apples (about 2 apples) 250 mL
1/2 cup shredded old Cheddar cheese 125 mL
1/4 cup minced 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
Before you begin: Preheat oven to 425°F (225°C)
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.
Place 2 tbsp (25 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.
Source: From the Ontario Apple Growers