Mini Chicken Turnovers

Discussion in 'Food and nutrition' started by Kathy Johnson, Jan 31, 2004.

  1. Mini Chicken Turnovers

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

    In a large skillet, saute 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
    the 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 degrees for 15 to 20 minutes or until golden brown. Yield: about 2-1/2 dozen. Editor's Note:
    Turnovers can be baked, frozen and reheated at 375 degrees for 5-7 minutes.


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