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Tiny Chicken Turnovers Recipe

Tiny Chicken Turnovers Ingredients

  • Tiny Chicken Turnovers Recipe
    Tiny Chicken Turnovers Recipe

    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

How to make Tiny Chicken Turnovers

  • 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.
  • Tiny Chicken Turnovers is ready to serve.