Instructions: Sephardic Recipe for Fried Chicken Turnovers

Anyway, to the stated recipe from "Memoirs & Menus" by Georges Spunt.

Grind or chop the chicken breasts until they are finely minced.

Heat the oil in a skillet. Toss the onions in the oil until they are just tender. Add the walnuts and fry 1-2 minutes. Remove the onions and walnuts from the pan with a slotted spoon.

Fry the minced chicken in the oil remaining in the pan until meat loses its pinkness. Add the cornstarch and seasonings and toss for 1-2 minutes. Then remove from fire and add onions and walnuts.

Let cool; then drain off any excess liquid.

Sift flour with salt. Add oil and just enough warm water to make a paste smooth enough to roll.

On a floured board, roll out pastry as thin as possible. Cut with 3-inch round cookie cutter. Fill with 1 teaspoon of chicken filling. Press edges to make a crescent.

Heat about 3 inches of oil in a large skillet until the oil sizzles around a cube of bread dropped into it. Fry turnovers lightly until golden. Serve at once.

In larger sizes these make an excellent first or luncheon course. In the 3-inch size, they are ideal hors doeuvres, although my Iraqui-Jewish friends served these at tea.

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