Mini Chicken Turnovers


Kathy Johnson

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. ***** 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.


Glad I was able to help
-- is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.