11/04/06 I am adding a more updated review. These turnovers are delicious! I make these for every dinner party where finger foods are served. I have made about 15x since 2003! I am now a pro. The filling can be made the day before and refrigerated. Also save time by using ready-made pie crust wontons wrappers or even phyllo! Experiment! We like the pie crust! Extra tip with the crust...roll very thin!
I liked the idea of these turnovers but I can't make pastry to save my life so I used Pilsbury cresent roll dough and they turned out great! Next time I'm going to add chopped carrots and celery since they already tasted like mini pot pies. I tried freezing some and they only take 1 minute in the microwave! My kids won't eat anything but they at least tasted these.;-P
I love appetizers and this was a really good one- my husband says it's a keeper. Now for some helpful hints-make the dough first and refrigerate. It'll roll out easier. Use plenty of flour when rolling out too. You also might want to up the spices to your personal taste. These really do freeze well and reheat right from the freezer-a plus when company's coming.
You're a lifesaver, Amanda! We recently hosted a family reunion with 72 people attending, and I wanted recipes that I could prepare and freeze ahead. I found this one and considered myself verrrry lucky! I figured three appetizers per person. Not only did they taste great, but it was soooo convenient to prepare them ahead of time, freeze, and reheat the day of our function. Everyone really enjoyed these and several folks asked for the recipe. I ran out in spite of all the other food available!I added more green onion than called for, some fresh finely chopped basil and minced fresh garlic rather than garlic salt. Everyone really enjoyed these and many folks asked for the recipe. BTW, I cut the butter in the pastry back to 3/4 cup per batch.
These chicken turnovers are DEEELISH!!! I made these for a friend and her family during her mothers passing. They loved them! Since I never follow a recipe exactly and here are my changes: Sautéed 1 shallot w/ 4tbs butter added 1 entire rotisserie chicken (shredded) chicken stock to lightly moisten (did not measure) dried parsley seasoned mixture to taste rolled (very thinly) 2 cans of Pillsbury Garlic Butter Crescents brushed turnovers with evaporated milk. Made 36 turnovers and had 1/2 cup extra chicken mixture left over. Wonderful hot out of the over or frozen and reheated. Thanks so much for this recipe!
This recipe was great. I did take the easy way out though and bought frozen pastry dough cut it into squares and made little triangle treats instead. It was still delicious and the guests at my party loved them!
this recipe was awesome. i never worked with pastry before yet this recipe was easy but time consuming. but i did alter the recipe. i sauteed an equal amount of sliced mushrooms to chicken with some garlic. i used peppridge farm pastry shells and rolled it out thin. before baking i brushed melted butter onto the pastry. and i served this with creme of mushroom sauce. all in all i will be making this again.
These are excellent. I have made them twice for large groups of people and they disappeared fast. The first time I followed the recipe but the second time I cut back the butter in the pastry to 3/4 cup which meant I had to increase the amount of water slightly. The pastry was still very rich and delicious but it was easier to work with and a little firmer when cooked which is no bad thing with how tender these turnovers are. Very much worth the time it takes to make these!
add to taste dry sherry fresh herbs parmigiano reggiano chili powder and finely chopped portabella mushrooms. Important roll pastry as thin as possible and if desired add parmigiano to pastry. Time consuming but I froze them for last minute appetizers. Now this is 5 stars and everyone wants the recipe!
