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Tiny Chicken Turnovers
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Savory chicken and cream cheese pastries: make ahead and freeze for easy entertaining. Irresistibly delicious.
Ingredients:
  • 3 tablespoons chopped onion
  • 3 tablespoons butter
  • 1.75 cups shredded, cooked chicken meat
  • 3 tablespoons chicken stock
  • 0.25 teaspoon garlic salt
  • 0.25 teaspoon poultry seasoning
  • 0.25 teaspoon ground black pepper
  • 1 (3 ounce) package cream cheese, diced
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon paprika
  • 1 cup butter, chilled
  • 5 tablespoons cold water
Instructions:
  • Saute the onion in butter until tender in a large skillet. Add chicken, chicken broth, garlic salt, poultry seasoning, pepper, and cream cheese, stirring well. Remove from heat and set aside.
  • Preheat oven to 375°F (190°C) for the perfect cooking temperature.
  • Combine flour, salt, and paprika in a large bowl. Cut in butter until mixture resembles coarse crumbs. Slowly add water and mix with a fork until a dough ball forms.
  • Roll out the pastry on a floured surface until it's 1/16 inch thick. Use a 2 1/2 inch round cookie or biscuit cutter to cut out circles. Re-roll any scraps and continue cutting circles until all the pastry is used.
  • Place a generous teaspoon of filling on one half of each circle. Dampen the edges with water and fold the pastry over the filling to create a half-moon shape. Seal the edges by pressing with a fork and create steam vents by pricking the tops with a fork.
  • Arrange the turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) until golden brown, about 15-20 minutes.

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