Fajita Turnovers

By maredan

Ingredients

• Dough
• 1-1/4 * 1-1/4 cup all-purpose flour
• 1 * 1 cup whole wheat flour
• 1-1/2 * 1-1/2 tsp salt
• 1/2 * 1/2 cup unsalted butter, chilled and cut into pieces
• 1 * 1 large egg
• 1/3 * 1/3 cup ice water
• 1 * 1 tablespoon white vinegar
• Filling
• 1 * 1 tablespoon olive oil
• 3/4 * 3/4 pound lean ground chicken
• 1 * 1 teaspoon ground cumin
• 1 * 1 teaspoon ground coriander
• 1 * 1 teaspoon chili powder
• 1/2 * 1/2 cup finely diced onion
• 3/4 * 3/4 cup finely diced red bell pepper
• 1 * 1 clove garlic, minced
• * salt and pepper
• 3/4 * 3/4 teaspoon chili flakes (optional)
• 2 * 2 tablespoons chopped fresh coriander
• 1 * 1 egg mixed with 2 tbsp water for brushing

Preparation

Step 1

Directions
Dough

1. For dough, stir flours with salt in a large bowl and cut in butter (with fingers or a pastry cutter) until mixture is a rough crumbly texture. Beat together egg, water and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
2. Turn out mixture onto a lightly floured surface and gather together, then knead gently once or twice, just enough to bring dough together. Form dough into a disc, wrap and chill for at least an hour.

Filling

1. For filling, heat oil in a sauté pan over medium heat. Add chicken, cumin, coriander and chili powder and sauté until chicken has cooked through. Remove from pan and increase heat to medium high. Add onion and peppers and sauté for 1 minute. Add garlic, ground coriander and chili powder and cook for 1 minute more. Add mixture to chicken and stir. Season to taste, stir in chili flakes (if using) and let cool, then stir in fresh coriander.
2. Preheat oven to 375 ºF and line a baking tray with parchment paper. On a lightly floured surface, roll out dough into a rectangle about ¼-inch thick. Cut out 12 squares (3 by 4) (they should be about 6-inches across). Spoon about1/3 cup filling into centre of each. Fold pastry over to make a triangle and pinch together, fluting the edges and place on baking tray. Re-roll dough if necessary. Brush turnovers with eggwash and bake for 20 to 25 minutes, until golden brown. Serve warm or at room temperature.