Curried Chicken Turnovers

Enjoy your dinner with curried chicken turnover made with Pillsbury® refrigerated pie crusts - perfect for Asian cuisine that can be ready in 40 minutes.

  • prep time 15 min
  • total time 40 min
  • ingredients 6
  • servings 14

Ingredients

1/3
cup raisins
1/3
cup sour cream
1/4
cup mango chutney
1 1/4
teaspoons curry powder
1
(5-oz.) can chunk chicken in water, drained
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 Heat oven to 400°F. In medium bowl, combine all ingredients except pie crusts; mix well.
  • 2 Remove pie crusts from pouches. Unfold crusts; press out fold lines. With 3 1/2-inch round cutter, cut 14 rounds from crusts.
  • 3 Place about 1 tablespoon chicken mixture in center of each dough round. Brush edge of each round with water. Fold in half over filling; press edges with fork to seal. Place on ungreased cookie sheet.
  • 4 Bake at 400°F. for 18 to 23 minutes or until light golden brown. Serve warm.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Appetizer
    Calories
    105
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    90mg
    90%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 1/2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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