Brazilian Chicken Turnovers with Avocado Yogurt Dip
- 1 egg, beaten
- 2 packages Puff Pastry Sheets
- 1 pound boneless skinless chicken breasts, cooked and chopped
- 3/4 tsp cinnamon
- 1 3/4 tsp cumin
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp cayenne
- 1/3 cup dried apricot, finely chopped
- 1/4 cup pine nuts
- 1 shallot, finely chopped
- 2 clove garlic, mined
- 2 tsp olive oil
- 3 Tbls cilantro, chopped
- 1/2 of a lemon, juiced
- Avocado Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 avocado, mashed
- 1 Tbls cilantro, chopped
- 1/8 tsp cayenne
- 1/2 tsp cumin
- 1 Tbls lemon juice
- salt and pepper to taste
Thaw the puff pastry according to the package directions. Cut each sheet into 9 equal squares. You should have 36 squares.
Preheat oven to 400 degrees.
In a skillet heat olive oil over medium heat. Add garlic, shallot and pine nuts. Saute until veggies are soft, and the nuts are golden.
In a large bowl combine chicken with the remaining ingredients. Add the pine nut mixture and mix well.
Scoop a heaping tablespoon into the center of each square. Fold over into a triangle, and press the edges together. Use a fork to seal. Place in a lined baking sheet. Brush with the beaten egg.
Bake for 12-15 minutes until lightly golden brown.
Meanwhile, prepare the dipping sauce. In a bowl combine all of the ingredients, and mix well.
Serve turnovers immediately out of the oven along side the dipping sauce