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creamy chicken filled turnovers

(2 ratings)
Recipe by
Lillian Stryczek
Steger, IL

They can be filled with a variety of foods and are great for snacks, lunches, and appetizers.

(2 ratings)
yield 15 - ( 2 each )
prep time 30 Min
cook time 20 Min

Ingredients For creamy chicken filled turnovers

  • 2 Tbsp
    butter
  • 2 Tbsp
    finely chopped onion
  • 1 1/2 c
    cooked shredded chicken
  • 3 oz
    cream cheese
  • 1/4 tsp
    salt
  • 1/4 tsp
    thyme, leaves
  • 1/4 tsp
    pepper
  • 3 Tbsp
    chicken broth
  • PASTRY
  • 1 1/3 c
    flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    paprika
  • 1/2 c
    butter
  • 2 to 4 Tbsp
    cold water

How To Make creamy chicken filled turnovers

  • 1
    In 10" skillet, melt butter; add onion. Cook over medium heat until softened (4-5 minutes). Stir in remaining filling ingredients. Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2-3 minutes). Set aside. 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" thickness. Cut with floured 2 1/2" round cookie cutter. Place 1 tsp. 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 15-20 minutes or until golden brown.

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