Filling the freezer… starting with Chicken Turnovers
I am busy filling the freezer this week and cleaning the garage. What a combo, cooking and dust. Over the next week or so I will be posting several recipes because that is what I am up to these days. If I am lucky I will find time to attend an auction or a couple garage sales to see what treasures I can find. Other than that no fun for Leanna this week.
These little rustic nibblies are not your typical sweet fruit turnovers, these are little rustic nibblies. I make them to freeze ahead for fall. I like to have quick meals handy and premade, it keeps us from ordering in.
I enjoy eating squash, mashed, roasted, or as an alternative to spaghetti, so these are one of my favorites. I have found these little turnovers a good way to introduce squash to someone who has never tried squash before. Sneak it in as a way to add vegetables.
Herman grabs these for his trips north, or we microwave them and have with canned tomato soup. I really enjoy the flavour of the chicken with the squash. They are filling without being heavy.
These are pretty easy to put together, the only fiddly part is peeling and preparing the squash.
Chicken Squash Turnover Recipe[wc_row][wc_column size=”one-half” position=”first”]
1 pkg of puffed pastry (or homemade, if so good for you!)
2 roasted chicken breasts (or buy a cooked chicken)
1 acorn squash, peeled and cut into small cubes
1 small onion, cut in slivers
1 green pepper ( any colour is fine)
1 tsp thyme
salt and pepper to taste
egg and water wash
Place the squash onion and pepper in a baking dish, drizzle with olive oil and spices. Roast at 350 F for about 20 minutes, or until squash is soft. Remove from oven and let cool.
Roll and then cut the puff pastry into four inch squares.
Place a large teaspoon of chicken on top of the puff pastry. Then top with the squash mixture. Make sure each bundle includes squash, onion and peppers. Salt and pepper to taste.
Fold in half, egg wash the edges and seal with a fork.
You can freeze these uncooked for up to 3 months. Wrap them well in plastic wrap and store in a plastic container.
If you want to eat these right away bake at 400 F for about 20 minutes. Let cool for five minutes before serving.