Fried Curried Turnovers

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  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 30 mins
  • Cook: 1 min

Fried Curried Turnovers

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Directions

  1. Let piecrusts stand at room temperature for 20 minutes. Unfold crusts. Cut into 16 to 18 four-inch circles, rerolling as necessary. Set aside.
  2. Finely chop chicken. Set aside.
  3. For filling, pour the 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and onion. Stir-fry for 2 minutes. Remove from skillet. Add the chicken and beef or pork. Stir-fry for 2 to 3 minutes or until no pink remains. Drain. Add curry powder; stir-fry 1 minute more. Return vegetables to the skillet. Stir in salt and pepper. Remove all ingredients from skillet and cool.
  4. In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F. Meanwhile place about 2 tablespoons of the filling in the center of each pastry circle. Fold the pastry over the filling, making half circles. Moisten the edges with water. Pinch to seal. Fry pastries, a few at a time, in hot oil for 3 to 5 minutes or until golden brown, turning once.
  5. Using a wire strainer or slotted spoon, remove pastries from the oil. Drain on a wok rack or on paper towels. Keep warm in a 300 degree F oven while frying remaining pastries. Serve warm. Makes 16 to 18 appetizer servings.
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Nutrition Facts (Fried Curried Turnovers)

  • Per serving:
  • 170 kcal ,
  • 11 g fat
  • (8 g sat. fat ,
  • 10 mg chol. ,
  • 147 mg sodium ,
  • 13 g carb. ,
  • 4 g pro.
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