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Tiny Chicken Turnovers

Reviewed: Mar. 9, 2011
Very good. If you know how to make pie dough, then your shells will turn out nice and flaky--it's all a matter of technique. One thing I will say is this: let the filling cool completely (or even chill it) otherwise it will melt your dough. I thought the filling was fine as is. Just what I would have expected for a chicken turnover.
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Pizza Dough I

Reviewed: Aug. 14, 2008
Not fab but good in a pinch. I'm used to making 24-hr pizza dough(which is the best, in my opinion, because the fermentation makes for an outstanding flavored pizza crust) but today when my two kids each had a friend over I wanted to throw together a quick lunch that they all would like. They did, but I thought it was chewy despite my having rolled it very thin. I know my yeast is good because it's fairly new and I keep it in the freezer. I bake artisan loaves all the time and my yeast works fine in them. I baked the pizzas on my stone and both browned on the bottoms but the edges of tops were pale even after the cheese had browned. I don't think I'll make this again; I'll just plan ahead and use my 24-hr recipe. The kids'll just have to have peanut butter and jelly next time...
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