BrokeAss Gourmet

BrokeAss Gourmet

Curried Chicken-Cheddar Turnovers

If it weren’t pouring here in San Francisco, I would pack cheesy, savory little treats, along with some fresh fruit and a 6-pack of PBR into a picnic basket and head to the park for a picnic. Since, however, the weather is refusing to cooperate, I will have to do so in the living room of my apartment.

The people-watching isn’t great, but you can’t beat the proximity to the bathroom.

  • ingredients
  • 1 medium sweet potato, peeled cubed, cooked and smashed (about 1 1/2 cups) $0.50
  • 1 large chicken breast, cooked, cooled and chopped $2.50
  • 1/4 cup frozen green peas $1.50 for 10 oz.
  • 1/2 cup shredded sharp cheddar cheese $3.50 for 8 oz.
  • 3 scallions, chopped $1 for a bunch
  • 2 1/2 tbsp curry powder $1.50 for 1 oz.
  • salt and pepper to taste Pantry
  • 1 1/2 cups all-purpose flour, plus more for pan and for rolling Pantry
  • 1 tsp salt Pantry
  • 1 stick (4 oz) very cold butter, cut into small pieces $1
Total Cost of Ingredients $11.50

Directions

Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.

In a mixing bowl, combine mashed sweet potato, chicken, green peas, cheese, scallions, curry powder and salt and pepper to taste Set aside.

Combine flour and salt in a bowl or food processor. Cut in the butter, using 2 forks (or by pulsing the food processor), Stream 1/4 cup ice water (or more, as needed) just until the dough comes together. Refrigerate until ready to use, or immediately turn out onto a lightly floured surface.

Divide the dough into 4 balls and roll each one out on a lightly floured surface into an 6” circle.

Place 1/4 filling on one half of a dough circle and fold dough over, to make a half-moon. Pinch edges gently, to seal. Dip a fork in a bit of flour and gently press the back of it against the seal to create a scalloped edge. Transfer to prepared baking sheet. Repeat with remaining dough and filling.

Use a sharp knife to make a cross (or other design) on the top of each turnover. This will allow air to escape and keep turnovers from bursting in the oven.

Bake for 27-30 minutes, or until turnovers are golden brown and crisp.

Serve warm.

Makes 4 turnovers.

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Haley, on Mar 10, 05:32 PM, wrote:

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DowntownFoodie, on Apr 7, 02:43 PM, wrote:

Mmm, now you’ve outdone yourself again, Gabi. I love any meat pocket and these look absolutely delicious! I love it!

The Kirby CrapShack, on Apr 23, 06:28 AM, wrote:

Delicious! We used our own farm raised rabbit meat in place of chicken. And we made a double batch to keep some pockets in the freezer for a quick lunch in the future. Thanks for the awesome recipe!

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