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.