Tiny Chicken Turnovers

Name: Tiny Chicken Turnovers
Ingredients: 3 tablespoons chopped onion; 3 tablespoons butter; 1 3/4 cups shredded, cooked chicken meat; 3 tablespoons chicken stock; 1/4 teaspoon garlic salt; 1/4 teaspoon poultry seasoning; 1/4 teaspoon ground black pepper; 1 (3 ounce) package cream cheese, diced; 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon paprika; 1 cup butter, chilled; 5 tablespoons cold water

13 ingredients

6 steps

Ingredients

3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Directions

1

In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
2

Preheat oven to 375 degrees F (190 degrees C).
3

In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4

On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5

Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6

Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.