Turkey Turnovers with Apricots and Almonds


  • 1/2 c. long-grain white rice (we used basmati)
  • 1/2 c. Sliced almonds
  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • kosher salt
  • black pepper
  • 2 tsp. ground cinnamon
  • 2 c. shredded leftover turkey or rotisserie chicken
  • 1/2 c. dried apricots (about 14), sliced
  • 1/2 tsp. orange zest
  • 1/2 c. sour cream
  • 1/2 c. cilantro, roughly chopped
  • Flour for the surface
  • 2 refrigerated rolled pie crusts
  • 1 large egg


  1. Heat oven to 400 degrees F. Line a baking sheet with parchment. Cook the rice according to package directions.
  2. Meanwhile, spread the almonds onto a separate baking sheet and roast in the oven until lightly golden brown, about 5 to 7 minutes. Transfer the almonds to a bowl.
  3. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally until tender, 6 to 8 minutes. Stir in the cinnamon and cook for 1 minute. Add the cooked rice, turkey, apricots, and zest and toss to combine. Fold in the sour cream, then the cilantro and almonds.
  4. On a lightly floured surface, unroll the pie crusts and roll each to 12 inches diameter. Cut each crust into 4 wedges. In a small bowl, beat the egg with 1 tablespoon water.
  5. Divided the turkey mixture among the wedges (about 1/4 cup per piece), placing it on one side. Lightly brush the edges of the dough with the egg wash. Fold the dough over the filling and press the edges with a fork to seal.
  6. Transfer to the prepared baking sheet. Brush the tops with remaining egg wash and bake until golden brown, 12 to 15 mintues.

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