Ingredients (makes 6 turnovers):
1 Chicken Breast, cubed to ½”, room temperature
2 Sausages, cubed to ½”, room temperature
¼ cup finely chopped onion
1 TBSP fresh garlic, minced
½ cup shredded (or cubed to <¼”) cheddar cheese
1 tsp fresh tarragon, finely minced.
Lemon pepper to taste
Salt to taste
Phyllo dough
An egg (for egg wash)
Instructions:
• Thaw the phyllo dough. Preheat [toaster] oven to 350°.
• Combine filling ingredients in a bowl. Mix thoroughly. Season well (don’t skimp).
• Cut 8” circles out of the dough. Put ½ to ¾ cup of the filling in (be generous). Fold over, and seal the edges using either water and crimping or egg wash.
• Egg
wash the top. This makes a big difference.
• Bake at 350° for 20 minutes, or until golden brown.
Comments:
○ This is worth remembering. Also, this is worth refining some more.
○ I made this recipe because I had some phyllo dough to use up, not because phyllo is the best pastry for this. Next time, I might use pie crust or shortcrust pastry.
○ The tarragon was not amazing. Maybe sage? Rosemary? Tomato & basil? Dehydrated lemon might be good with the tarragon, sage or rosemary.
○ I forgot to put the cheese in. Oops. Needed it.
○ Needs more veggies! Double the onion. Maybe add celery. I considered putting some frozen corn in; that would have been good. Some diced tomatoes might be good too, maybe with basil more than tarragon.
