Thai Peanut Chicken Turnovers
For a richer sauce, coconut milk can be substituted for the chicken broth.
Makes three 8-inch turnovers
- ⅓ cup chicken broth
- ½ cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup cooked spinach, drained and finely chopped
- 3 cups shredded cooked chicken
- Salt and black pepper to taste
- 1 cup chopped peanuts
- ½ recipe Classic Crust dough or Whole-Wheat Crust dough
- 3 tablespoons cornmeal
In a food processor, combine chicken broth, peanut butter, soy sauce, honey or maple syrup, garlic, and red pepper flakes. In a bowl, toss spinach and chicken in sauce until well blended. Add salt and pepper to taste and stir in peanuts.
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Spoon chicken mixture onto half of each circle, leaving one inch around the edges bare.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place turnovers on the cornmeal. Cover with a damp towel and let stand 45 minutes.
With a sharp knife, cut two or three slits in the tops of the turnovers. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.