Best 2 Mini Chicken Turnovers Recipes

MINI CHICKEN TURNOVERS (OAMC)

Steps:

• 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.
• Preheat oven to 375 degrees F.
• 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.
• 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.
• 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.
• Arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.
• ** 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.
• ** To reheat: Place frozen turnovers on a baking sheet. Bake at 375 for 5-7 minutes until heated through.

MINI CHICKEN TURNOVERS

Steps:

• 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.