Mini Chicken Turnovers Recipe

By dette

"I've been making these hearty tiny turnovers for several years," remarks Mary Detweiler of West Farmington, Ohio. "They take a little extra time to assemble, but it's worth it since they taste so special."

Ingredients

• FILLING:
• 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
• 1 package (3 ounces) cream cheese, cubed
• PASTRY:
• 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 time 30mins
Cooking time 45mins

Preparation

Step 1

Directions
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.



Nutrition Facts: 1 serving (2 each) equals 171 calories, 12 g fat (7 g saturated fat), 43 mg cholesterol, 236 mg sodium, 10 g carbohydrate, trace fiber, 7 g protein.