Mini Chicken Turnovers Recipe

Mini Chicken Turnovers Recipe photo by Taste of Home

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"I've been making these hearty tiny turnovers for several years," remarks Mary Detweiler of West Farmington, Ohio. "They take a little extra time to assemble, but it's worth it since they taste so special."

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Mini Chicken Turnovers Recipe

Prep: 30 min. Bake: 15 min.

Yield: 15 Servings

30 15 45

Ingredients

FILLING:
3 tablespoons chopped onion
3 tablespoons butter
1-3/4 cups shredded cooked chicken
3 tablespoons chicken broth
1/4 teaspoon each garlic salt, poultry seasoning and pepper
1 package (3 ounces) cream cheese, cubed
PASTRY:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup cold butter, cubed
4 to 5 tablespoons cold water

Directions

In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside.
In a large bowl, combine flour, salt and paprika; cut in butter until 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° for 15-20 minutes or until golden brown. Yield: about 2-1/2 dozen.

Editor's Note: Turnovers can be baked, frozen and reheated at 375° for 5-7 minutes.

Nutritional Facts 1 serving (2 each) equals 171 calories, 12 g fat (7 g saturated fat), 43 mg cholesterol, 236 mg sodium, 10 g carbohydrate, trace fiber, 7 g protein.

Originally published as Mini Chicken Turnovers in Taste of Home December/January 1999, p64