Monday, April 5, 2010

minced chicken marsala turnovers

i borrowed a recipe book from the library
my eyes just cant keep off the cheese&herb turnovers

but i made my own version..
for the filling

  • 200gm flour
  • 1/2tsp salt
  • 150g cold butter
  • 6tbs cold water or more
  1. mix flour & salt
  2. rub butter into flour until it became breadcrumbs-like (i use 2 forks)
  3. add cold water to bind the dough
  4. shape the dough into round and wrap in plastic
  5. chill in fridge for at least 30mins.
  6. after its chilled, roll on floured surface to 1cm thick and cut to round shape <-- i use 2inch and got 16pcs
  7. put the filling in the center and snap it close (how shall i say this??)
  8. use fork to hasten the closure (this sounds weird also!)
  9. bake in preheated oven (you can start to heat once you begin to take it out from fridge) 220C for 30mins.
  10. glaze with egg wash for beautiful & crunchier effect


  • 1pc potato - boil (add salt) till softened & dice small
  • 1cup minced chicken
  • 1 onion - diced
  • 2tbs olive oil
  • 1 stalk of celery - dice small
  • salt & pepper to taste
  • 1tbs marsala powder
  • 2tbs water
  1. fry diced onion with olive oil till fragrant. add marsala powder
  2. throw in minced chicken, celery and water
  3. let it cook
  4. add diced potato. cook till the water is almost dry.
my turnovers are over-baked!
since i made a small size, i reduce the time to 20mins..
after 20mins, it still not brown-ish in color
i turn the knob to add 5 more mins
and it stays unmoved for more than 15mins!

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