Brazilian Chicken Turnovers with Avocado Yogurt Dip

By MooK

Ingredients

• 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

Preparation

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