Ingredient: extra old cheddar, grated

Turnovers are a tasty handheld pastry stuffed with a variety of sweet or savory fillings. Depending on where you are in the world, you might know turnovers by another name. It’s a calzone in Italy, an empanada in Latin America, a pasty in England, a patty in Jamaica and a hand pie in North America.

Whether they’re made with pastry or yeast dough, these tasty morsels get their name from the folding technique used to enclose the fillings. They can be fried or baked, and the result is a convenient self-contained meal or snack.

While store-bought turnovers are readily available, there’s something uniquely special about crafting your own savory ‘pies’ at home. The aroma that fills the kitchen as the turnovers bake in the oven, the satisfaction of creating a perfectly flaky crust, and the freedom to customize the fillings to suit your taste – these are the joys that make them truly special.

During the summer months I like to have a big variety of savory turnovers in the freezer (already baked). There are so many times when you are too busy to make lunch and there they are — ready to heat and eat!

These cheesy onion and chicken turnovers were inspired by some Boursin cheese with cranberries & pepper I had waiting to be used. The total result has made them keepers!

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Cheesy Onion & Chicken Turnovers

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Rating: 5
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Course

Lunch

Keyword

cheesy onion & chicken turnovers

Servings

TURNOVERS MetricUS Imperial

Ingredients

Dough

• 1/3 cup (85 gm) potato, cooked & mashed
• 1/4 cup lukewarm water
• 1 1/2 tsp active dry yeast
• 1 1/2 tsp butter,
• 1/2 tsp salt
• 1/2 tsp Italian seasoning
• 1/3 cup sour cream
• 1 1/2 cup flour

Chicken

• 250 gm seasoned chicken breast or thighs, cooked & shredded

Other Filling Ingredients

• 1 Tbsp olive oil
• 1 large onion, sliced
• 150 gm Boursin cheese w/ cranberries & pepper, DIVIDED
• 100 gm extra old cheddar, grated

Course Lunch Keyword cheesy onion & chicken turnovers Servings TURNOVERS MetricUS Imperial Ingredients Dough 1/3 cup (85 gm) potato, cooked & mashed 1/4 cup lukewarm water 1 1/2 tsp active dry yeast 1 1/2 tsp butter, 1/2 tsp salt 1/2 tsp Italian seasoning 1/3 cup sour cream 1 1/2 cup flour Chicken 250 gm seasoned chicken breast or thighs, cooked & shredded Other Filling Ingredients 1 Tbsp olive oil 1 large onion, sliced 150 gm Boursin cheese w/ cranberries & pepper, DIVIDED 100 gm extra old cheddar, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Dough

1. Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, Italian seasoning, sour cream & potato & mix well.
2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic.
3. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft free place until doubled in bulk, about 1 hour.

Topping & Fillings

1. In a skillet, heat 1 Tbsp oil. Sauté onion until caramelized & tender. In a bowl, combine shredded chicken with 1/2 of the Boursin cheese. Grate cheddar cheese.

Assembly

1. Divide dough into 6 equal pieces & shape each piece into a round ball. On a lightly oiled surface, flatten each ball with a rolling pin to a 6-inch diameter. Spread each piece of dough with some of the remaining Boursin cheese.
2. Divide chicken/Boursin mixture between the 6 turnovers, laying it to one side leaving a half inch border. Fold each one in half to form turnovers.
3. Line a baking sheet with parchment paper. Place turnovers on baking sheet giving them space to rise a bit. Top each one with some caramelized onions & cheese. Cover turnovers with a tea towel & place in a draft free place to rise for about 15 minutes.
4. Preheat oven to 350 F.
5. Bake turnovers until a nice golden brown color. Remove from oven & allow to cool on a wire rack.