Name: Baked Chicken and Vegetable Turnovers
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 15 min
Ingredients: 7 oz butter, cubed (not kosher with a chicken filling); 7 oz pareve margarine, cubed; 1 large egg; 2½ cups self-rising flour; 3–4 tbsp ice water or cold soda water; 1 tbsp vegetable oil; 3 carrots, cut into sticks; 1 red onion, thinly sliced; 1 red bell pepper, cut into strips; ½ can bean sprouts (or thinly sliced green cabbage); 1 lb boneless chicken breast, cut into thin strips; 5 tbsp soy sauce; 3 tbsp sweet chili sauce; 3 tbsp honey; 1 tsp mustard; 3 tbsp ketchup; 1 tbsp peanut butter (level); salt, black pepper; 1 large egg, beaten

How I make it

Dough

Put all the dough ingredients except the water in a food processor and process for 2 minutes.
Add the water and process for another 30 seconds.
Remove the dough, wrap it in plastic wrap and chill in the fridge for 2 hours.

Filling

Heat the oil in a skillet, add the vegetables and sauté, stirring, until softened.
Season with salt and pepper, add the chicken and cook for 3 more minutes.
Add the soy sauce, sweet chili sauce, ketchup, mustard, honey and peanut butter. Stir and cook together for 2 minutes.
Remove from the heat and let cool to room temperature.

Shaping and baking

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
Roll the dough into a large thin sheet, about 1/10 inch (2.5 mm) thick, and cut out circles with a glass.
Place a spoonful of filling in the center of each circle, fold into a half-moon and press the edges to seal.
Arrange the turnovers on the sheet, brush with beaten egg and bake for 30 minutes, until golden.

Baked Chicken and Vegetable Turnovers Draft

What you need

Dough

Filling

For brushing

How I make it

Dough

Filling

Shaping and baking