Categories: Appetizers, Ground Beef, Rachael Ray
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound ground turkey breast
- Salt and pepper
- 2 tablespoons chili powder (about a palmful)
- 1 tablespoon ground cumin
- 1 tablespoon grill seasoning, such as McCormick brand Montreal Seasoning (about a palmful)
- 1 jalapeño pepper (optional)
- 1 small onion, finely chopped
- 1 tablespoon Worcestershire sauce (eyeball it)
- 1 can diced tomatoes (28 ounces)
- 1 can tomato sauce (15 ounces)
- 1 cup cheddar cheese, shredded
- 1 clove garlic, grated
- 1 cup regular or low fat sour cream
- 1/2 cup chives
- 2 sheets puff pastry
- 1 egg, beaten
Directions
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Pre-heat the oven to 400ºF.
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Place a large saucepot over medium-high heat; add the EVOO.
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Add the ground turkey and season with salt and pepper.
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Cook the turkey while breaking it up with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
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Add the chili powder, cumin, grill seasoning, jalapeño (if using), onion and Worcestershire sauce and cook for 3-4 minutes, or until the onion is slightly soft. Add the diced tomatoes and tomato sauce and simmer over low heat for 20 minutes, then cool the chili.
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Once the chili is cool, stir in the cheese and reserve the mixture for filling.
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While the chili is simmering, mix up the sour cream with the garlic and chives and reserve as a dipper.
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Take the puff pastry and place it on a flour-dusted work surface area.
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Cut each sheet of puff pastry dough into 6 5-inch x 5-inch squares (you should have 12 total squares).
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Once the squares are cut, fill one corner of each square with 1-2 tablespoons of chili cheese filling, leaving a clean border.
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Egg wash half of one square’s border, then fold it in half over the filling to form a triangle.
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Press the edges to seal the turnover, then place onto a parchment-lined sheet tray. Repeat with the remaining squares and bake in the oven for 15-20 minutes, or until golden brown and puffy.