Mini Chicken Turnovers

By mavannier

Ingredients

• Filling:
• Puffed pastry or crescent rolls or make your own from following recipe
• 3 T chopped onions
• 3 T butter
• 2 c cooked chicken (chopped fine)
• 3 T chicken stock
• 1/4 tsp. garlic salt
• 1/4 tsp. poultry seasoning
• 1/4 tsp. pepper
• 3 oz. cream cheese (room temp/cubed)
• Pastry:
• 1 1/2 c flour
• 1/2 tsp salt
• 1/2 tsp. paprika
• 1 c butter (chilled)
• 5 T cold water

Details

Servings 3

Preparation

Step 1

Melt 3 T butter in skillet and saute onions until tender. Stir in chicken, stock, garlic salt, pepper and cream cheese. Mix until cream cheese is fully incorporated. Then remove from heat and set aside. Preheat oven to 375 degrees.

If making pastry, mix flour, salt and paprika in bowl. Cut in the butter until coarse crumbs form. Gradually add water until dough forms a ball. On a lightly floured surface roll out dough and cut with biscuit cutter. (I use pastry sheet and cut into 9 squares)

Once pastry is prepared add 1 T of filling in the center and each pastry. Fold in half moistening edges to close. Pierce the top of each to vent steam. Arrange on baking sheet and bake 15-20 minutes until golden brown.

TO FREEZE:
Bake as directed and allow to cool. Place cooled turnovers on baking sheet and place in freezer to freeze solid. Once they are frozen solid they may be stored in a freezer bag.

TO REHEAT:
Place frozen turnovers on baking sheet and bake at 375 degrees for 5-7 minutes until heated through.