Mini Chicken Turnovers

Name: Mini Chicken Turnovers
Ingredients: 3 tablespoons chopped onion; 3 tablespoons butter; 1-3/4 cups shredded cooked chicken; 3 tablespoons chicken broth; 1/4 teaspoon each garlic salt, poultry seasoning and pepper; 3 ounces cream cheese, cubed; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/2 cup cold butter, cubed; 4 to 5 tablespoons cold water

11 ingredients

5 steps

Ingredients

3 tablespoons chopped onion
3 tablespoons butter
1-3/4 cups shredded cooked chicken
3 tablespoons chicken broth
1/4 teaspoon each garlic salt, poultry seasoning and pepper
3 ounces cream cheese, cubed
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup cold butter, cubed
4 to 5 tablespoons cold water

Directions

1

In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside.
2

In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
3

On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal.
4

Place on ungreased
5

. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.