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Mini Chicken Turnovers

List of Ingredients




Filling:
3 tbsp. chopped onion
3 tbsp. butter
1 3/4 cups shredded cooked chicken
3 tbsp. chicken broth
1/4 tsp. each garlic salt, poultry seasoning and pepper
1 Pkg.(3oz.) cream cheese, cubed
Pastry:
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 cup cold butter
4 to 5 tbsp. cold water





Recipe



In a large skillet, sauté onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. For pastry, combine the flour, salt and paprika in a bowl; 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 until a ball forms. On a floured surface, roll out pastry to 1/6" thickness. Use a pastry/tart cutter to cut a 2 1/2" round circle. Mound a heaping teaspoon of filling on half or each circle and put into pastry/tart maker to seal. Place on ungreased baking sheets. Prick tops with a fork. Bake at 375º for 15-20 minutes or until golden brown.

Yield: 2-1/2 dozen.