Curried Chicken Turnovers

Time

Preparation: 13 minutes
Cooking: 23 minutes

Ingredients

• 1/3 cup raisins
• 1/3 cup Darigold Sour Cream
• 1/4 cup mango chutney
• 1 1/4 teaspoons curry powder
• 1 can (5 ounces) chunk chicken
• 1 package (15 ounces) refrigerated pie crusts

Instructions

Preheat oven to 400°F. Mix all ingredients except pie crusts in a bowl. Let pie crusts stand at room temperature for 5 minutes to soften. Unfold each crust. Remove plastic sheets; press out fold lines. Cut seven 3 1/2-inch circles from each crust.

Place about 1 tablespoon chicken mixture in center of each circle. Brush edge of each circle with water; fold circle in half over filling. Press edges with fork to seal. Place on ungreased cookie sheet. Bake 18 to 23 minutes or until light golden brown. Serve warm.

14 turnovers.