Name: Tiny Chicken Turnovers
Yield: 15
Ingredients: Chopped onion - 3 tablespoons; Butter - 3 tablespoons; Shredded, cooked chicken meat - 1 ¾ cups; Chicken stock - 3 tablespoons; Garlic salt - ¼ teaspoon; Poultry seasoning - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Cream cheese, diced - 1 (3 ounce) package; All-purpose flour - 1 ½ cups; Salt - ½ teaspoon; Paprika - ½ teaspoon; Butter, chilled - 1 cup; Cold water - 5 tablespoons

Ingredients for - Tiny Chicken Turnovers

1. Chopped onion 3 tablespoons

2. Butter 3 tablespoons

3. Shredded, cooked chicken meat 1 ¾ cups

4. Chicken stock 3 tablespoons

5. Garlic salt ¼ teaspoon

6. Poultry seasoning ¼ teaspoon

7. Ground black pepper ¼ teaspoon

8. Cream cheese, diced 1 (3 ounce) package

9. All-purpose flour 1 ½ cups

10. Salt ½ teaspoon

11. Paprika ½ teaspoon

12. Butter, chilled 1 cup

13. Cold water 5 tablespoons

How to cook deliciously - Tiny Chicken Turnovers

1 . Stage

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.

2 . Stage

Preheat oven to 375 degrees F (190 degrees C).

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.