Curried Chicken Turnovers

This is one I think you will love, A.D.!!
(makes 8)

Pastry for double-crust pie (9"):
2&1/2 cups all-purpose flour
1/2 t. fine* sea* salt
1 cup cold butter, cut into pats*
1/3-2/3 cup ice water

Filling:
1 cup finely chopped rotisserie* chicken
1 med. Granny Smith* apple, peeled and finely chopped
1/2 cup light* mayo.
1/4 cup chopped cashews
1 green onion, finely chopped
1-2 t. curry powder (depending on your taste*)
1/4 t. Kosher* salt
1/4 t. freshly ground* pepper
1 egg, lightly beaten.

Combine the flour and sea salt in a med. bowl; cut in the pats of butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Preheat oven to 425. In a another med. bowl, combine first 8 filling ingredients. Divide the pastry dough into eight portions. On a lightly floured surface, roll each dough portion into a 5" circle. Place about 1/4 cup of the filling on one side of the circle. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal. Place on greased baking sheets. Brush with egg. Cut 1/2" slits in top of each. Bake 15-20 mins. or until golden brown.

Editor's note: if you are pressed for time when making this, you can use crescent rolls. Just unroll from package, separate at perforations, and use the technique above to roll into circles.

"The art of survival is an art that never ends."

Have FUN today!!

Love,

MM