Tiny Chicken Turnovers
|Cream cheese||4 Ounce, softened (1/2 Of 8 Ounce Package)|
|Butter||1⁄2 Cup (8 tbs), softened|
|All purpose flour||1 Cup (16 tbs)|
|Cooked chicken||1 Cup (16 tbs), finely chopped|
|Onion||1 Tablespoon, finely chopped|
|Sweet red pepper||1 Tablespoon, finely chopped|
|Dijon mustard||1 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Egg||1 , beaten|
Beat cream cheese and butter together until light and fluffy.
Blend in flour to make a soft dough.
Turn out onto floured surface and knead lightly 10 to 12 strokes.
Wrap in plastic wrap and refrigerate until firm enough to handle.
Combine chicken, onion, red pepper, mayonnaise, mustard, salt and pepper; blend thoroughly.
Set aside while rolling out dough.
Roll dough on well-floured surface to 1/16-inch thickness.
Cut into 3-inch rounds.
Place one heaping teaspoon filling on each pastry round.
Brush edges of pastry with egg.
Fold pastry rounds in half over filling.
Seal edges together with a fork.
Brush tops with remaining egg.
Convection Bake at 375°F for 13 to 16 minutes or until golden.