Best Mini Chicken Turnovers Recipes

MINI CHICKEN TURNOVERS (OAMC)

Steps:

• Melt the butter in a skillet over medium heat. Add the onions and saute until tender, about 5-7 minutes. Stir in the chicken, stock, garlic salt, poultry seasoning, pepper, and cream cheese. Mix until the cream cheese is fully incorporated, then remove from heat and set aside.
• Preheat oven to 375 degrees F.
• In a large bowl or food processor, mix together the flour, salt, and paprika. Cut in the butter until coarse crumbs form. Gradually add the water until dough forms a ball.
• On a lightly floured surface, roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch biscuit cutter (or turn a drinking glass upside down!). Reroll scraps and continue cutting circles until dough is used up, taking care not to roll in too much additional flour in the process.
• Place 1 heaping teaspoon of the filling on half of each pastry round. Moisten edges with water and fold in half to form a half moon. Press edges gently with a fork, then pierce the top of each turnover to vent steam.
• Arrange turnovers on a baking sheet and bake for 15 to 20 minutes until golden brown.
• ** To freeze: Bake as directed, then allow to cool completely. Place cooled turnovers back on a baking sheet in the freezer until solid. Frozen turnovers may be stored in a freezer bag.
• ** To reheat: Place frozen turnovers on a baking sheet. Bake at 375 for 5-7 minutes until heated through.

MINI CHICKEN TURNOVERS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. , In a large bowl, combine 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 pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.

MINI CHICKEN TURNOVERS

Steps:

• Freezing Day
• Make the filling: In skillet over medium heat, sauté onions and mushrooms in butter for 5-6 minutes. Add the garlic and sauté 1-2 more minutes.
• Add chicken, cream cheese, salt, pepper, and wine. Heat over medium-low heat 5-7 minutes until cream cheese melts. Remove from heat and set aside.
• Make the pastry: Sift the flour and salt. Cut in the shortening until it is crumbly. Add water, a tablespoon at a time, until the dough holds together.
• Make dough into a ball and roll out on a floured surface to ⅛″-thick. Cut into 2 half-inch circles.
• Line a baking sheet with wax paper. Put a spoonful of chicken mixture on one half of each pastry circle, and fold it over. Moisten the edge of the turnover to help seal the dough. Press around the outside with a fork.
• Put on baking sheet and flash freeze. Transfer to freezer bag once flash frozen.
• Reheating Instructions
• Place frozen turnovers on a baking sheet and bake at 400°F for 15-20 minutes or until turnovers are golden brown.
• PER SERVING
• Calories: 80 | Fat: 5g | Protein: 3g | Sodium: 94mg | Carbohydrates: 5g | Fiber: 0g
• Puff Pastry Chicken Turnovers
• If you prefer a simpler route, purchase frozen puff pastry. You need 2 (17-ounce) boxes. Defrost the pastry on the counter for about 30 minutes, and roll it out on a floured surface. Cut out 3-inch circles and fill with the chicken mixture. Fold, seal the edges with a fork, and flash freeze. To bake, defrost and bake at 400°F for 5 minutes or until pastry is golden brown.