Chicken Barbecue Turnovers With Bbq Sauce

Recipe Ingredients

17 1/4 oz	490g	Frozen puff pastry
8 oz	227g	Smoked chicken
1/2 cup	118ml	Barbecue sauce
1 1/2 tablespoons	22ml	Barbecue sauce
1		Egg
		Barbecue Sauce
1 cup	237ml	Coca cola
1 cup	237ml	Ketchup
1 cup	237ml	Steak sauce
1/4 cup	59ml	Worcestershire sauce
1 teaspoon	5ml	Liquid woodsmoke flavoring
1/2 teaspoon	2.5ml	Garlic powder
1 tablespoon	15ml	Cider vinegar

Recipe Instructions

1. On a floured surface, roll each sheet of pastry to a 12 x 12" square and trim sides even. Cut 16-3" squares from each sheet (32).

2. Place the chicken and BBQ sauce in a mixing bowl and mix well. Place about 1/2 T of the filling on one diagonal half of each square. Brush the edges of each with a little of the beaten egg. Fold neatly in half to form a triangle, and press the edges with the tines of a fork to seal. Place on 2 foil-lined baking sheets. Can cover and refrig up to a day. They can also be frozen. Cover with plastic wrap and then wrap tightly with foil. Defrost for 24 hours in refrigerator before baking.

3. Preheat oven 350.

4. Brush tops of each with beaten egg. Bake until golden, about 20 minutes. Remove and cool 5 minutes.

5. Arrange on a napkin-lined serving plate or place in a napkin-lined basket. Serve warm.

BBQ SAUCE:

1. Combine all in large heavy saucepan and mix well. Cook, stirring occasionally, over low to medium heat, until has reduced by half and is quite thick, about 1 hour.

2. Remove from heat and cool. Cover tightly and refrigerate. Can be stored in refrigerator for up to 4 weeks. It's best made at last 1 day in advance. Can use on grilled chicken, pork chops, or ribs.

Source:
David Rosengarten

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