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Mini Chicken Turnovers

 Mini Chicken Turnovers
"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."
15 ServingsPrep: 30 min. Bake: 15 min.

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

2 of 2

Mini Chicken Turnovers (continued)

Directions (continued)

  • 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.