Barbecue Chicken Turnovers with Cone Cabbage & Apple Slaw
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Barbecue Chicken Turnovers

with Cone Cabbage & Apple Slaw

45 MIN
2 Servings
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From the Test Kitchen

These tasty turnovers offer a handheld way to enjoy the savory-sweet flavors of barbecue chicken. To cut through the richness of flaky pastry and lightly saucy chicken, we’re making a quick slaw with cone cabbage (a petite, uniquely shaped variety) and apple—dressed in vinegar, mayonnaise, and a touch of sugar. Hearty browned potatoes round out the meal.

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  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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fresh
ingredients
Barbecue Chicken Turnovers with Cone Cabbage & Apple Slaw
Title
time-saving
tips & techniques
Scallions
Gala Apple
Cone Cabbage
Yukon Gold Potatoes
Mayonnaise
Sugar
Rice Vinegar
Barbecue Sauce
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & dice the chicken:
1 Cook & dice the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, small dice.

Assemble & bake the turnovers:
2 Assemble & bake the turnovers:

Lightly oil a sheet pan. Fill a small bowl with warm water. In a large bowl, combine the diced chicken and barbecue sauce; season with salt and pepper to taste. Place the pastry rounds on a work surface. Spoon about ¼ cup of the dressed chicken onto 1 side of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.

Prepare & cook the potatoes:
3 Prepare & cook the potatoes:

While the turnovers bake, wash, dry, and medium dice the potatoes. Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 16 to 18 minutes, or until lightly browned and tender. Turn off the heat.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Quarter, core, and thinly slice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Make the slaw:
5 Make the slaw:

While the potatoes continue to cook, add the apple, white bottoms of the scallions, mayonnaise, vinegar, and sugar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the baked turnovers and slaw between 2 dishes. Transfer the cooked potatoes to a serving dish. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

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Barbecue Chicken Turnovers

Cook & dice the chicken:
1 Cook & dice the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, small dice.

2 Assemble & bake the turnovers:

Lightly oil a sheet pan. Fill a small bowl with warm water. In a large bowl, combine the diced chicken and barbecue sauce; season with salt and pepper to taste. Place the pastry rounds on a work surface. Spoon about ¼ cup of the dressed chicken onto 1 side of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.

Assemble & bake the turnovers:
Prepare & cook the potatoes:
3 Prepare & cook the potatoes:

While the turnovers bake, wash, dry, and medium dice the potatoes. Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add a drizzle of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 16 to 18 minutes, or until lightly browned and tender. Turn off the heat.

4 Prepare the remaining ingredients:

While the potatoes cook, wash and dry the remaining fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Quarter, core, and thinly slice the apple. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the remaining ingredients:
How To: Hold a Chef's Knife
How To: Chop Scallions
Make the slaw:
5 Make the slaw:

While the potatoes continue to cook, add the apple, white bottoms of the scallions, mayonnaise, vinegar, and sugar to the bowl of cabbage. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

6 Plate your dish:

Divide the baked turnovers and slaw between 2 dishes. Transfer the cooked potatoes to a serving dish. Garnish with the green tops of the scallions. Enjoy!

Plate your dish:
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