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leftover - Curried Chicken Turnovers

Source of Recipe

rdj


List of Ingredients

leftover - Curried Chicken Turnovers

1/3 cup raisins
1/3 cup sour cream
1/4 cup mango chutney
1 1/4 teaspoons curry powder
1 (5-ounce) can chunk chicken,
-- drained, or leftover
1 (15-ounce) package refrigerated pie crusts

Heat oven to 400F.

Mix all ingredients except pie crusts. Allow pie crusts to stand at room
temperature for 15 minutes to soften. Unfold each pie crust as directed
on package. Remove plastic sheets; press out fold lines. Cut seven 3
1/2-inch circles from each pie crust.

Place about 1 tablespoon chicken mixture in center of each circle. Brush
edge of each circle with water; fold circle in half over filling. Press
edges with fork to seal. Place on ungreased cookie sheet. Bake 18 to 23
minutes or until light golden brown. Serve warm. Yield: 14 servings.


Per Serving: 186 Calories; 10g Fat (48.0% calories from fat); 4g
Protein; 20g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 168mg
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 2 Fat.

Serving Ideas : If you would like to serve these tasty little turnovers
with a dip, mix 2/3 cup sour cream and 1/3 cup chutney.


Recipe