This recipe is a perfect combination of summer barbecue and fall baking. Pepperidge Farm puff pastry sheets have always been handy. Yes, you can definitely make your own puff pastry dough, and that would be lovely, but I choose not to. This recipe only has 4-5 ingredients, and it is versatile. You can choose to use any meat or use paneer or tofu and make it vegetarian. Combining our Kandoo spicy barbecue marinade and the smokey sweet flavor of a popular barbecue sauce brand gives a little kick to these turnovers. I do not serve these turnovers with any sauce, and they are so flavorful, serve them as is.
Serves: 4 (2 pieces each)
1 lb ground chicken
2 teaspoons oil
1/4 cup Rupen's Kandoo marinade
1/4 cup barbecue marinade
1 Pepperidge Farm puff pastry sheet, rolled, and cut in 9 squares, refrigerated
In a medium-size frypan over medium heat, add oil. Add chicken and saute for 10-12 minutes, or until all of the moisture has evaporated.
Remove from heat.
Add Kandoo marinade as well as barbecue marinade and mix well. Set aside to cool.
Once the chicken has come to room temperature, preheat the oven at 350 F.
Place puff pastry sheets on a cookie sheet.
Place 2 tablespoons of the chicken mixture in the center of each of the sheets.
Seal the puff pastry sheets diagonally to form a turnover (triangle). Repeat with other puff pastry sheets.
Bake it for 25 minutes, or until golden brown.
Remove from the oven and serve.