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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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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. 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 king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 cup cold butter, cubed |
4 to 5 tablespoons cold water |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside.
2. 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.
3. 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.
4. 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.
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