Oriental Turnovers

mary Armstrong

By
@emit1961

This is a favorite hot appetizer I made during holiday get- togethers.


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Comments:

Serves:

2-3 dozen with a 3 1/4 inch cutter or 4 dozen using a 2 3/4 inch cutter

Prep:

40 Min

Cook:

15 Min

Ingredients

CRUST

1 pkg
8 ounce, cream cheese
1/2 c
butter or margarine
1 1/2 c
flour

FILLING

1 can(s)
5 ounce, chicken drained, minced or chopped
1 can(s)
8 ounce, water chestnuts, drained, finely chopped
2 Tbsp
minced onion
1 can(s)
4 ounce, mushrooms, drained, chopped fine
2 Tbsp
soy sauce
1/4 tsp
ginger
1/4 tsp
salt
1/4 tsp
pepper
1/2 tsp
sugar
1/2
slightly beaten egg ( reserve other half for sealing turnovers)

Directions Step-By-Step

1
CRUST:
In a mixer cream the cheese and butter well. Cut in the flour with a broad blade knife. Mix well and chill for one hour.

If dough gets too stiff in refrigerator, put in microwave on defrost for one minute.
2
Roll out on a lightly floured pastry cloth (about the thickness of a quarter or a bit thinner. Cut circles with a 2 3/4 inch cookie cutter.
3
Brush edges of circles with slightly beaten egg.
4
For FILLING:
Combine the chopped or minced chicken, water-chestnuts, onions, mushrooms, soy sauce, spices, sugar and 1/2 beaten egg.

(Squeeze out some of the excess liquid when filling the turnovers).
5
Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
6
Brush each with 1/2 of egg remaining from filling slightly beaten.
7
Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.