Thursday, January 17, 2013

Chicken and Vegetable Turnovers

Sense of Home Kitchen

Chicken and Vegetable Turnovers
~by Sense of Home Kitchen~

Any variation of chicken, turkey, beef, or pork along with vegetables of your choice in the following proportions will work in this recipe.  These "hot pockets" are perfect for taking to work for lunch if you have a microwave or toaster oven to heat them up.  The toaster oven will work best as it will keep the crust crisp, but a microwave will get them warm and they are still delicious.

 Makes 12 to 15

1/2 cup onion (about 1/2 of a large onion), diced
1 cup celery (about 2 stalks), diced
1 cup carrots (about 2 large), diced
2 cloves garlic, minced
1/2 teaspoon dried and rubbed sage
1/2 teaspoon dried thyme
1/4 cup butter (1/2 stick)
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
3 cups chicken, cooked and cubed or shredded
1/4 cup fresh parsley, chopped
2 cups whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups butter (3 sticks)
2 cups (8 ounces) shredded cheddar
2 cups sour cream

In a large skillet sauté onion, celery and carrot in butter until tender, add garlic and dried herbs and sauté for one minute more, stirring occasionally.  Blend in flour, salt and pepper.  Gradually add milk; cook, stirring constantly until thickened.  Add chicken and parsley, stir, set aside.

In a large bowl, combine flour and salt, cut in butter until the mixture resembles course crumbs.  Stir in cheese.  Add sour cream, mixing until dough forms a ball.  Divide dough in half.  Roll out dough into a rectangle approximately 18-inches by 12-inches.  Cut, evenly, into 6 squares, approximately 6-inches each.  Place 1/3 cup of chicken filling on each square.  Fold to form a triangle, trimming as needed; seal edges by pressing down with a fork tines.  Cut slits in the top of the turnovers and place on a cookie sheet.  Repeat with 2nd half of dough.  Save any trimmed edges and roll out a couple extra squares.  Bake at 450° for 10 minutes, reduce heat to 400° and bake 5 to 8 minutes more or until golden brown.

May be baked, frozen, and reheated at 300°F. for 15 minutes, or microwaved if an oven is not available.