Delicious Chicken-filled Turnovers

I tried this recipe because I thought the turnovers would be nice with soup lunches – adding a little protein and interest.  I was right – we tried them today with split pea soup and they were addictive.  Because I didn’t want appetizers, I didn’t fold them in half, but simply filled each round and topped it with a second.  I used my pasta stamp to seal them and a scant size 100 scoop for the filling.  I served three each with our bowls of soup.

These pastries can be made ahead, frozen, and baked as needed.  The pastry was excellent – easy to work with and pretty, as well as tasty and tender.

You can use home canned, purchased canned, or rotisserie chicken or leftover holiday turkey.  I thought that I might like ground ham in the filling even better than the chicken, which is a little bland for my taste.  You may want to taste it and season it a little more.

It made 18 whole pastries; next time I may double the recipe for the freezer.  My husband says “half size turnovers? – not so much”.  I'd make these for Super Bowl fare.

                     Creamy Chicken-filled Turnovers

                        Filling

  2        Tablespoons  Butter

  2        Tablespoons  Onion -- finely chopped

  1 1/2  Cups  Chicken -- cooked, shredded (or 1 pint home canned, drained)

  3         Ounces  Cream Cheese

     1/4   Teaspoon  Salt

     1/4   Teaspoon  Thyme Leaves

     1/4   Teaspoon  Pepper

  3         Tablespoons  White Wine -- or chicken broth from canned meat

                        Pastry

  1 1/3   Cups  Flour, All-purpose

     1/2   Teaspoon  Salt

     1/2   Teaspoon  Paprika

     1/2   Cup  Butter

  2 To 4 Tablespoons  Ice Water

·         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 a ball.  On lightly floured surface, roll out dough to 1/16” thickness.  Cut with floured 2 1/2" round cookie cutter.  Place 1 teaspoon filling on one half of circle; fold other half over.  Press edges with fork to seal.   Place on cookie sheets, repeat.  Bake for 15-20 minutes until golden brown.

Yield:   "30 Folded Turnovers"

2011 cost:  $3.25 or 11¢ each

Per Serving: 84 Calories; 6g Fat (67.5% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 107mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.