Mini Chicken Turnovers (Oamc)

Recipe by Gatorbek
READY IN: 50mins




  • 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.