This recipe is from my Best Church Supper Recipes Cookbook.
The sad thing is, my camera broke, so I used our back-up camera. I took a kajillion pictures, and then realized I did not know where the cord was to download the pics onto our computer. sigh! Anyway, no pics. I will try to find it tomorrow and hopefully get my pictures posted. In the meantime, here is the picture in the cookbook, and mine looked exactly like these. ;)
Little note from the peanut gallery:
Can I just forewarn you, DO NOT try making this recipe when you are in a hurry. I am sitting down typing this out after working diligently for about 1-1/2 hours on these. I did double the recipe, knowing I would be freezing some and taking some to a friend tomorrow, so I am sure that factored into why it took so long, but still.
On the flip side, these would make GREAT after-school snacks if your kids are a little older and they have to feed themselves after school. You can just make a huge batch, freeze them, and tell your son/daughter to pop two or three in the microwave for a good 30 seconds, or however long it takes to heat up. Also, I did get a lot of turnovers out of this recipe, so I guess the cooking time was not that bad, considering I was cooking for two or more meals (or several snacks, depending on how you look at it). Plus, your kids will eat these. They're yummy.
3 Tbs. chopped onion (I would use more than 3 Tbs. if I did this one again)
3 Tbs. butter
1-3/4 cups shredded cooked chicken (really shred the chicken good. It will make it easier to scoop later when you go to put the mixture on the dough)
3 Tbs. chicken broth
1/4 tsp each garlic salt, poultry seasoning and pepper
1 package (3 ounces) cream cheese cubed
1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 cup cold butter, cubed
4-5 Tbs. cold water
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 a 1/16-inch thickness. Cut with a 2-1/2-in. round cookie cutter. (My opinion: Do a bigger circle than this. The more chicken in the turnover, the yummier it is, plus I had a ton of chicken leftover after using up all the dough) Reroll scraps an cut more circles. Mound a heaping tsp. of filling on half of each circle. (or more, if you are doing bigger circles) Moisten edges with water; fold pastry over filling and press edges with a fork to seal. (I ended up with a lot of the chicken mixture leftover, so I refrigerated it and I am planning on making more dough tomorrow and cooking some more to use up the chicken. I'd hate to waste it all that perfectly good chicken.)
Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375 degrees for 15-20 minutes or until golden brown.
Says it yields 2-1/2 dozen...of course, if you are making yours bigger, you will get less than that.