Mini Chicken Turnovers (Oamc)

• Filling
• chopped onions3 tablespoons
• butter↗3 tablespoons
• cooked chicken, chopped very fine↗2 cups
• chicken stock↗3 tablespoons
• garlic salt1⁄4 teaspoon
• poultry seasoning1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• cream cheese↗3 ounces

  room temperature, cubed

• Pastry
• flour↗1 1⁄2 cups
• salt↗1⁄2 teaspoon
• paprika↗1⁄2 teaspoon
• butter↗1 cup

  chilled

• cold water5 tablespoons

Step-by-step instructions

1. 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. 2

   Preheat oven to 375 degrees F.

3. 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. 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. 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. 6

   Arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.

7. 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. 8

   ** To reheat: Place frozen turnovers on a baking sheet. Bake at 375 for 5-7 minutes until heated through.