"The belly rules the mind."--Spanish Proverb

Chicken-Artichoke Turnovers Recipe

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This recipe for Chicken-Artichoke Turnovers, by , is from June Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Saulnier
Added: Wednesday, February 25, 2009


1 10-oz. pkg. of 6 frozen pastry shells
1/4 c. light sour cream
1 to 1 1/2 tsp. chili powder
2 cloves garlic, minced
1 tsp. lemon juice
1 1/2 c. cooked chicken, chopped
3/4 c. shredded Monterey Jack cheese
3/4 c. artichoke hearts, drained, coarsely chopped
1 4-oz. can diced green chilies, drained
2 green onions, thinly sliced
1 T. snipped fresh parsley

Thaw pastry shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, green onions, and parsley; stir to combine. On a lightly floured surface roll out each pastry shell to a 7-inch circle. Place about 1/2 cup filling on half of each cicle. Moisten edges with water; fold other half of cicle over filling. Press to seal with tines of fork. Place on ungreased, foil-lined baking sheet. Cut a slit in top of turnovers. Brush tops with milk. Bake in a 400 oven for 25 to 30 minutes or till golden. Makes 6 servings.




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