Chicken, Brie & Apple Turnovers
Author: 
Recipe type: Supper
 
Makes about 2 lbs (1 kg) of dough.
Ingredients
  • 2 tbsp unsalted butter
  • ½ onion, minced
  • 1 tart apple, peeled and chopped
  • salt & ground black pepper to taste
  • 1 tbsp all-purpose flour
  • ½ cup water
  • 2 cups shredded roasted chicken
  • 1 tube Pillsbury Flaky Rolls
  • 8 oz soft Brie, sliced
  • Topping:
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 2½ cups all-purpose flour
  • ¾ cup cake flour
  • 1 tsp salt
  • 1 lb very cold, unsalted butter, cut into ½-inch cubes
  • ¾ cup ice water
Instructions
  1. Preheat oven to 375F.
  2. Filling: In a large skillet, melt butter over medium-high heat.
  3. Add onion and apple.
  4. Saute until softened, 4 to 5 minutes.
  5. Season to taste with salt and pepper.
  6. Sprinkle flour over mixture, stirring to coat.
  7. Add water and reduce heat to simmer until thickened.
  8. Stir in chicken and simmer for 2 minutes.
  9. Remove from heat and set aside to cool.
  10. For the Pillsbury Flaky Rolls, there will be 5 rolls in the tube each cut into two pieces (10 pieces in total). On a cookie sheet sprayed with non-stick cooking spray, lay each roll flat and flatten out (stretching each slightly) with the back of a spoon.
  11. Place chicken mixture in center of half the rolls.
  12. Top each with 1 slice Brie.
  13. Top each with the other 5 rolls then pinch together edges to seal. You'll now have 5 turnovers in total.
  14. In a small bowl, mix the topping ingredients of melted butter, garlic powder and dried parsley.
  15. Spoon the topping evenly over all 5 rolls.
  16. Bake in preheated oven for 10-15 minutes until puffed and golden brown.
  17. Fit the paddle attachment on your electric stand mixer.
  18. In the bowl of the stand mixer, beat all-purpose flour, cake flour and salt until combined.
  19. Scatter butter over and mix at a low speed until butter is the size of lima beans.
  20. Add water and mix at low speed just until dough starts to come together (10 to 15 seconds).
  21. Transfer to a floured work surface and gently shape into an 8-inch square.
  22. Using a rolling pin, roll out into a 10 by 18 inch rectangle.
  23. Using a knife, lightly score dough lengthwise to make three 10 by 6 inch sections.
  24. Using a flat cookie sheet or large spatula, carefully lift right third of dough and flip it over onto center section.
  25. Repeat with left third of the dough, as if folding a business letter.
  26. Rotate dough 90 degrees so that the long (10 inch) side is facing you.
  27. You have now completed one turn of the dough.
  28. Lightly flour work surface to prevent sticking and reroll dough into a 10 by 18 inch rectangle.
  29. Give the dough a second turn by scoring into thirds and flipping over the right and left thirds as you did in the above step.
  30. Rotate dough 90 degrees so the long (10 inch) side is facing you.
  31. Repeat the above steps to make a total of four complete turns.
  32. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  33. Transfer chilled dough to a lightly floured surface with the long side facing you. Give the dough two more turns.
  34. Rewrap in plastic and refrigerate for at least 1 more hour.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/mini-pie-recipes/