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Chicken Turnovers

Chicken turnovers are pastry pockets filled with finely chopped cold roast chicken, seasoned and floured, then fried or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicken Turnovers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the filling

  1. Chop the cold roast chicken very fine.

  2. In a saucepan, moisten the chicken with a little water and gravy or a piece of butter. Season with coarse sea salt and black pepper.

  3. Add 2 teaspoons of sifted flour dissolved in a little water and heat through. Remove from heat and let cool.

Shape the turnovers

  1. Roll out the plain pie crust thinly and cut into rounds the size of a saucer.

  2. Wet the edges with cold water and place a large spoonful of the chicken mixture on one half of the round. Fold the other half over and pinch the edges together.

Cook and serve

  1. Fry in hot drippings or fat until golden brown, or bake in a moderate oven at 350°F (175°C).

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold roast chicken
Forms the main filling, providing the savoury meat that the turnovers are built around.
Sifted flour
Dissolved into liquid and heated, it thickens the chicken mixture so it holds together inside the crust.
Plain pie crust
Encloses the filling and, when fried or baked, turns golden and crisp outside.
Gravy
Moistens the chopped chicken, adding savoury flavour and keeping the filling from drying out.
Butter
Adds richness and moisture to the chicken filling as it heats.

The step that matters

Pinch the edges together firmly. Wet the rim with cold water and seal it well. Moisture helps the dough edges stick, and a tight seal keeps the filling from 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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