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Mini Chicken Turnovers

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Mini Chicken Turnovers 0 Picture

Ingredients

  • PASTRY:
  • 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
  • 1 package (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

Details

Servings 15

Preparation

Step 1

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

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.

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.

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

Yield: about 2-1/2 dozen.

Editor's Note: Turnovers can be baked, frozen and reheated at 375° for 5-7 minutes.

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