Creamy Chicken Filled Turnovers
|Finely chopped onion||2 Tablespoon|
|Shredded cooked chicken||1 1⁄2 Cup (24 tbs)|
|Cream cheese package||3 Ounce (1 Package)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|White wine/Chicken broth||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs)|
|Cold water||4 Tablespoon|
In 10-inch skillet melt butter; add onion.
Cook over medium heat until softened (4 to 5 minutes).
Stir in all remaining filling ingredients.
Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2 to 3 minutes).
Heat oven to 375°.
In medium bowl combine all pastry ingredients except butter and water.
Cut in butter until crumbly.
Stir in water; shape into ball.
On lightly floured surface roll out dough to 1/16-inch thickness.
Cut with floured 2 1/2-inch round cookie cutter.
Place 1 teaspoonful filling on one half of circle; fold other half over.
Press edges with fork to seal.
Place on cookie sheets; repeat with remaining pastry and filling.
Bake for 15 to 20 minutes or until golden brown.
Serving size: Complete recipe
Calories 2439 Calories from Fat 1530
% Daily Value*
Total Fat 173 g265.9%
Saturated Fat 81 g405.1%
Trans Fat 0 g
Cholesterol 472.5 mg157.5%
Sodium 1633.5 mg68.1%
Total Carbohydrates 139 g46.4%
Dietary Fiber 6.4 g25.8%
Sugars 2.6 g
Protein 78 g155.1%
Vitamin A 104.8% Vitamin C 7.7%
Calcium 12.9% Iron 69.8%
*Based on a 2000 Calorie diet