Menu Enter a recipe name, ingredient, keyword...

Brazilian Chicken Turnovers with Avocado Yogurt Dip


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 egg, beaten
  • .
  • Turnovers
  • 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



Step 1

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


You'll also love

Review this recipe

Baked Black Bean and Avocado Burritos Cucumber, White Bean and Avocado Soup