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Turnovers- Mini Chicken Turnovers

Source of Recipe

TOH 1/99


List of Ingredients


Filling
3 tablespoon chopped onion
3 tablespoon butter or margarine
1 3/4 cups shredded cooked chicken
3 tablespoon chicken broth
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 package (3 ounces) cream cheese, cubed
Pastry
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
½ cup cold butter or margarine
4 to 5 tablespoons cold water



Recipe

In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. In a 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. On a floured surface, roll out pastry to 1/16-inch thickness. Cut with a 2 ½- inch 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. Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Yield about 2 ½ dozen. Turnovers can be baked, frozen and reheated at 375 degrees F for 5 to 7 minutes.