“By The Canadian Living Test Kitchen "These puff-pastry turnovers look so professional, guests will think that you went out and bought them. If you have a few leftover cooked green peas, add 1/3 cup (75 mL) to the filling. Serve with a tossed salad or a spinach-and-orange salad dressed with a tangy vinaigrette to balance the turnovers' fruity sweetness"”

Ingredients Nutrition


  1. In saucepan, melt butter over medium heat; cook onion, celery and apple, stirring occasionally, until softened, about 4 minutes. Add flour and curry powder; cook for 2 minutes. Stir in stock; simmer until thickened, 4 minutes. Remove to bowl; let cool. Stir in turkey and chutney.
  2. On lightly floured surface, roll out half of the pastry to 9-inch (23 cm) square; cut into 4 squares.
  3. Place about 1/4 cup (50 mL) filling in centre of each.
  4. Beat egg with milk; lightly brush pastry edges with some of the mixture.
  5. Fold in half diagonally and seal.
  6. Place on parchment paper-lined rimmed baking sheet.
  7. Repeat with remaining pastry and filling.
  8. (Make-ahead: Cover and refrigerate for up to 6 hours.).
  9. Lightly brush turnovers with egg mixture.
  10. Bake in 375°F (190°C) oven until golden and puffed, about 25 minutes. Serve hot.

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