A little while ago I was fortunate to win a special wine jelly from Homegrown Housewife's favorite Duplin Winery, located in North Carolina. This jelly was delightful to eat by itself and I also used it to make these scrumptious savory turnovers with ground chicken, Swiss cheese, and wine jelly filling.
Ingredients: (4 turnovers)
1 tablespoon oil
1 half chicken breast, ground
2 tablespoons onions, chopped
Salt and pepper to taste
1 sheet puff pastry, cut in 4 squares
4 teaspoons wine jelly
4 tablespoons Swiss cheese
1 egg yolk
Directions:
In a skillet, heat oil. Add onions and sauté for a few minutes, then add ground chicken and season with salt and pepper. Sauté until the chicken is just cooked through for another 1-2 minutes (do not brown), stirring frequently. Set aside and cool.
Pre-heat the oven to 400°F. Line the baking sheet with parchment paper. In a small bowl, whisk an egg yolk with a little bit of water.
Roll out the puff pastry and cut in 4 squares. In the center of each square place 1 teaspoon of wine jelly, 1 tablespoon of Swiss cheese, and 1-2 tablespoons of chicken-onion mixture. Fold in half to form a triangle and pinch the dough ends together to close the pastry. Repeat with remaining puff pastry squares.
Arrange the pastries on the baking rack and brush each with egg wash. Bake for 15 minutes or until golden. Serve with additional wine jelly on a side.
***
I would like to thank Catherine at The Unconfidential Cook and Janet at Gourmet Traveller for giving me the Sisterhood Award.
