Mini Chicken Turnovers (oamc)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons chopped onions
• 3 tablespoons butter
• 2 cups cooked chicken, chopped very fine
• 3 tablespoons chicken stock
• 1/4 teaspoon garlic salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 3 ounces cream cheese, room temperature, cubed
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup butter, chilled
• 5 tablespoons cold water

Recipe

• 1 melt the butter in a skillet over medium heat. add the onions and saute until tender, about 5-7 minutes. stir in the chicken, stock, garlic salt, poultry seasoning, pepper, and cream cheese. mix until the cream cheese is fully incorporated, then remove from heat and set aside.
• 2 preheat oven to 375 degrees f.
• 3 in a large bowl or food processor, mix together the flour, salt, and paprika. cut in the butter until coarse crumbs form. gradually add the water until dough forms a ball.
• 4 on a lightly floured surface, roll out the pastry to 1/16 inch thick. cut with a 2 1/2 inch biscuit cutter (or turn a drinking glass upside down!). reroll scraps and continue cutting circles until dough is used up, taking care not to roll in too much additional flour in the process.
• 5 place 1 heaping teaspoon of the filling on half of each pastry round. moisten edges with water and fold in half to form a half moon. press edges gently with a fork, then pierce the top of each turnover to vent steam.
• 6 arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.
• 7 ** to freeze: bake as directed, then allow to cool completely. place cooled turnovers back on a baking sheet in the freezer until solid. frozen turnovers may be stored in a freezer bag.
• 8 ** to reheat: place frozen turnovers on a baking sheet. bake at 375 for 5-7 minutes until heated through.