Tiny Chicken Turnovers
Originally submitted by Amanda Andrews and modified by Kaboose.com
Average User Rating:
Homemade pastry wrapped around seasoned chicken and velvety cream cheese is a real crowd pleaser. And because these chicken cocktail nibbles can be made ahead, frozen and reheated, they make for perfect party fare.
Ingredients
- 3 tablespoons chopped onion
- 3 tablespoons butter
- 1-3/4 cups shredded, cooked chicken meat
- 3 tablespoons chicken broth
- 1/4 teaspoon garlic salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 1 (3 ounce) package cream cheese, diced
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 cup butter, chilled
- 5 tablespoons cold water
Cooking Instructions
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the 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 the pastry to 1/16 inch thick. Cut with a 2-1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Nutrition Facts
Servings per Recipe: 15
Amount Per Serving
- calories: 221cal
- total fat: 17.4g
- cholesterol: 58mg
- sodium: 294mg
- carbohydrates: 10g
- fiber: 0.4g
- protein: 6.4g
Servings: 15
