Yummy Snack

Ingredients 1 egg, beaten Turnovers 2 packages Puff Pastry Sheets 1 pound boneless skinless chicken breasts, cooked and chopped ¾ tsp cinnamon 1¾ tsp cumin 1 tsp turmeric 1 tsp ground ginger ½ tsp cayenne ⅓ cup dried apricot, finely chopped ¼ cup pine nuts 1 shallot, finely chopped 2 clove garlic, mined 2 tsp olive oil 3 Tbls cilantro, chopped ½ of a lemon, juiced Avocado Yogurt Sauce 1 cup plain Greek yogurt 1 avocado, mashed 1 Tbls cilantro, chopped ⅛ tsp cayenne ½ tsp cumin 1 Tbls lemon juice salt and pepper to taste

Thaw the puff pastry according to the package directions. Cut each sheet into 9 equal squares. You should have 36 squares. In a skillet heat olive oil over medium heat. Add garlic, shallot and pine nuts. Saute until veggies are soft, and the nuts are golden. In a large bowl combine chicken with the remaining ingredients. Add the pine nut mixture and mix well. Scoop a heaping tablespoon into the center of each square. Fold over into a triangle, and press the edges together. Use a fork to seal. Place in a lined baking sheet. Brush with the beaten egg. Bake for 12-15 minutes until lightly golden

Bake for 12-15 minutes until lightly golden brown. Meanwhile, prepare the dipping sauce. In a bowl combine all of the ingredients, and mix well. Serve turnovers immediately out of the oven along side the dipping sauce