Chicken Turnovers
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Prepare chicken hash with the chopped cold chicken.
Roll out the pie crust thin and cut into rounds the size of a saucer.
Wet the edges of the rounds with cold water.
Fill and seal
Place a large spoonful of the minced chicken on one half of the pie crust.
Fold the other half over and pinch the edges together tightly.
Cook and serve
Fry in hot drippings or fat until golden brown, or bake in the oven at 400°F (200°C).
Serve with your choice of sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cold chicken
- Provides the savoury filling that makes up the body of each turnover.
- Rich pie crust
- Forms a flaky, sealed shell that holds the filling and browns during cooking.
- Drippings or fat
- Conducts heat for frying and adds richness and browning to the crust.
The step that matters
Pinch the edges together tightly. Wetting and firmly sealing the edges bonds the dough, so the filling stays inside instead of leaking out during frying or baking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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