Curried Chicken Turnovers

For some reason I think of this as a spring recipe--though it's hard to believe spring is really here! Don't skip the dipping sauce; it goes perfectly with the savory filling. Adapted from a Martha Stewart recipe.

1 pound boneless, skinless chicken breasts

2 tablespoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons fresh ginger, peeled & minced

4+1/2 teaspoons curry powder

1/2 teaspoon ground cumin

1 tablespoon flour, plus more for dusting

1+1/2 cups chicken stock

1/2 cup plain yogurt

4+1/2 teaspoons tomato paste

1/4 cup applesauce

1/2 cup frozen peas

1/4 cup heavy cream

salt, lemon juice

4 sheets puff pastry, thawed

1 egg, lightly beaten

Cucumber Dipping Sauce (see below)

Rub chicken breasts with salt & pepper and bake at 350 degrees for 30-40 minutes until cooked through. (The original recipe calls for simmering the breasts in salted water for approximately 12 minutes. I thought baking would be better than poaching, though actually I have no idea!) Let chicken cool, then shred with a fork into 2-inch pieces or smaller.

Heat oil in a large skillet and cook onion, garlic & ginger over medium to medium-high heat until golden, about 8 minutes. Stir in curry powder, cumin and flower; cook one minute. Whisk in stock and bring to a boil. Stir in yogurt, tomato paste and applesauce. Boil one minute, then reduce heat to medium low and simmer, stirring occasionally, for about 30 minutes. Stir in peas and chicken and let thicken a bit, about 3 minutes. Stir in cream and season with salt & lemon juice (I'd start with about a teaspoon each). Let mixture cool.

Preheat oven to 400 degrees. Lay a pastry sheet on a lightly floured surface and cut into 4 squares. Spoon about 2 tablespoons of the chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg wash and fold over edges to a make a triangle. Press edges to seal. Bake until golden, about 20-25 minutes. Serve with dipping sauce. (Unbaked turnovers can be frozen, wrapped in plastic and foil for one month; thaw before baking.)

Cucumber Dipping Sauce (this is very similar to a Tzatziki sauce, but without dill or mint)

8 ounces English cucumber, peeled

1 cup plain yogurt

1/4 cup sour cream

2 tablespoons fresh lemon juice

1 clove garlic, minced

1 teaspoon kosher salt

Finely dice cucumber (which I prefer), or grate. Press between paper towels or a dish towel to remove as much water as possible. Combine with remaining ingredients. Refrigerate any leftover sauce.