Brazilian Chicken Turnovers w/ Avocado Yogurt Dip
Use Puff Pastry to make easy and flaky chicken turnovers with lots of Brazilian spices and a cool yogurt dipping sauce.
Servings: 8
Ingredients
- 1 egg beaten
Turnovers
- 2 packages Puff Pastry Sheets
- 1 pound boneless skinless chicken breasts cooked and chopped
- 3/4 teaspoon cinnamon
- 1 3/4 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne
- 1/3 cup dried apricot finely chopped
- 1/4 cup pine nuts
- 1 shallot finely chopped
- 2 clove garlic mined
- 2 teaspoon olive oil
- 3 Tablespoons cilantro chopped
- 1/2 of a lemon juiced
Avocado Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 avocado mashed
- 1 Tablespoon cilantro chopped
- 1/8 teaspoon cayenne
- 1/2 teaspoon cumin
- 1 Tablespoon lemon juice
- salt and pepper to taste
Instructions
- Thaw the puff pastry according to the package directions. Cut each sheet into 9 equal squares. You should have 36 squares.
- Preheat oven to 400 degrees.
- In a skillet heat olive oil over medium heat. Add garlic, shallot and pine nuts. Saute until veggies are soft, and the nuts are golden.
- In a large bowl combine chicken with the remaining ingredients. Add the pine nut mixture and mix well.
- Scoop a heaping tablespoon into the center of each square. Fold over into a triangle, and press the edges together. Use a fork to seal. Place in a lined baking sheet. Brush with the beaten egg.
- Bake for 12-15 minutes until lightly golden brown.
- Meanwhile, prepare the dipping sauce. In a bowl combine all of the ingredients, and mix well.
- Serve turnovers immediately out of the oven along side the dipping sauce
Nutrition
Serving: 1g | Calories: 262kcal | Carbohydrates: 13g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 73mg | Sodium: 121mg | Fiber: 3g | Sugar: 5g
