You are here

Creamy Chicken Filled Turnovers

Party.Freak's picture
For filling:
  Butter 2 Tablespoon
  Finely chopped onion 2 Tablespoon
  Shredded cooked chicken 1 1⁄2 Cup (24 tbs)
  Cream cheese package 3 Ounce (1 Package)
For pastry
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried thyme leaves 1⁄4 Teaspoon
  Pepper 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).
Set aside.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
20 Minutes

Rate It

Your rating: None
Average: 4.1 (12 votes)