Oriental Turnovers

mary Armstrong

By
@emit1961

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

Rating:
★★★★★ 1 vote
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)

Step-By-Step

1CRUST:
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.
2Roll 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.
3Brush edges of circles with slightly beaten egg.
4For 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).
5Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
6Brush each with 1/2 of egg remaining from filling slightly beaten.
7Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.