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Ingredients:· 1 Tablespoon olive oil
· 1/8 cup finely-diced celery
· 1/2 Fuji apple, finely diced
· 2 scallions, finely diced
· 1 clove garlic, minced
· 1 lb ground turkey breast
· 2 Tablespoons mango chutney
· 1-2 teaspoons sriracha sauce
· 3 Tablespoons minced fresh cilantro
· 1 teaspoon salt
· 1/2 teaspoon ground black pepper
· 4 oz. sharp white cheddar cheese sliced about 1/8-inch thick
· 12 oz. puff pastry (1 & 1/2 sheets of standard Pepperidge Farm package)
· 1 egg white mixed with 1 Tablespoon water
Preheat the oven to 400 degrees F. Over medium heat, sauté the scallions, celery, apples and garlic in the olive oil until tender, about 5 minutes. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items, mango chutney, sriracha sauce, cilantro, salt and pepper, mixing lightly. Shape into 10-slider sized burgers.
Heat a large non-stick frying pan over medium high heat. Lightly coat the pan with cooking spray. Sear the burgers 3-4 minutes each side, taking care not to cook the whole way through. Remove sliders from pan and put on a plate to cool while you prepare the puff pastry.
On a lightly floured surface, unfold the pastry and roll out. Cut the pastry into 10 equal squares. Place 1 patty on each strip and top with cheese. Fold the pastry up around the burgers and pinch the edges together to seal, molding to fit around the patties.
Brush the tops of the pastries with the egg mixture. Place the mini burgers on a baking sheet lined with parchment.
Bake for 12 to 15 minutes or until puffed and golden. Let stand for 5 minutes before serving.