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

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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.