tiny chicken turnovers

Ingredients

• Servings: 2
• 3 tablespoons chopped onion
• 3 tablespoons butter
• 1 3/4 cups shredded, cooked chicken meat
• 3 tablespoons chicken stock
• 1/4 teaspoon garlic salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package cream cheese, diced
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup butter, chilled
• 5 tablespoons cold water

Recipe

• 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.
• preheat oven to 375 degrees f (190 degrees c).
• 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.
• 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.
• 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.
• place turnovers on a baking sheet and bake at 375 degrees f (190 degrees c) for 15 to 20 minutes or until golden brown.