Ingredients
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 pound ground turkey breast
- Salt and pepper
- 2 tablespoons chili powder (about a palmful)
- 1 tablespoon ground cumin
- 1 tablespoon grill seasoning, such as McCormick brand Montreal Seasoning (about a palmful)
- 1 jalapeño pepper (optional)
- 1 small onion, finely chopped
- 1 tablespoon Worcestershire sauce (eyeball it)
- 1 can diced tomatoes (28 ounces)
- 1 can tomato sauce (15 ounces)
- 1 cup cheddar cheese, shredded
- 1 clove garlic, grated
- 1 cup regular or low fat sour cream
- 1/2 cup chives
- 2 sheets puff pastry
- 1 egg, beaten
Directions
- Pre-heat the oven to 400ºF.
- Place a large saucepot over medium-high heat; add the EVOO. Add the ground turkey and season with salt and pepper. Cook the turkey while breaking it up with the back of a wooden spoon, until browned and cooked through, about 5 minutes.
- Add the chili powder, cumin, grill seasoning, jalapeño (if using), onion and Worcestershire sauce and cook for 3-4 minutes, or until the onion is slightly soft. Add the diced tomatoes and tomato sauce and simmer over low heat for 20 minutes, then cool the chili. Once the chili is cool, stir in the cheese and reserve the mixture for filling. While the chili is simmering, mix the sour cream with the garlic and chives and reserve as a dipper.
- Place the puff pastry on a flour-dusted work surface area. Cut each sheet of puff pastry dough into 6 5-inch x 5-inch squares (you should have 12 total squares).
- Once the squares are cut, fill one corner of each square with 1-2 tablespoons of chili cheese filling, leaving a clean border. Egg wash half of one square’s border, then fold it in half over the filling to form a triangle. Press the edges to seal the turnover, then place onto a parchment-lined sheet tray. Repeat with the remaining squares and bake in the oven for 15-20 minutes, or until golden brown and puffy.