Because they taste so fantastic, these turnovers make excellent appetizers and are worth the extra work! They can be baked, frozen, and reheated at 375 degrees F (190 degrees C) for 5-7 minutes for do-ahead appetizers.
| Servings: | 15 |
| Yield: | 2 1/2 dozen |
Ingredients
- 3 tablespoons chopped onion
- 3 tablespoons butter
- 1 ¾ cups shredded, cooked chicken meat
- 3 tablespoons chicken stock
- ¼ teaspoon garlic salt
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 1 (3 ounce) package cream cheese, diced
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 cup butter, chilled
- 5 tablespoons cold water
Instructions
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the 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 the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 237 mg |
| Sugars | 0 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made these with just a couple revisions. I made regular hand pie size instead of “tiny” and served them for dinner. Also I gave it an egg wash. To make it quicker I used a store bought pie crust. I used boneless skinless chicken breast. It came out great.
I have been making this recipe for several years now. It’s a great way of to use up left-over roasted chicken. It is a family, friends and neighbors favorite!
Enjoyed these. They tasted like mini-chicken-pot pies. Enjoyed dipping mine in plain yogurt. I took a shortcut and used up some leftover commercial pie crust…just sprinkled some cayenne pepper on it. Yummy!
Used leftover turkey, vegetable broth, shredded carrots and finely chopped broccoli
These totally fell apart when people tired to pick them up. To add to that the dough didn’t taste good and wouldn’t turn over when I was making them. Not sure if I did something wrong, but this was a total bust.
The filling was good, but I was expecting to be able to pick these up and eat them. Instead, the crust was so crumbly that it just fell apart so they have to be eaten with a fork. The taste was decent, but I felt the crust needed work. I wanted bigger turnovers so used a 4 inch cutter. When I used all the butter called for, the dough was difficult to work with and gooey, sticking to the counter and everything else despite using flour on the counter and on top of dough while rolling. I had to add more flour to the dough. I made another batch of dough using a little less butter and it was easier to work with.
Followed recipe, but it tasted like it needed something and it was very bland.
took these to a girls night dinner. I didn’t have time to make my crust so I used store bought sprinkled the paprika on the dough the rolled it in with my rolling pin. I also did an egg wash on the crust. Everyone wanted the recipe.
2018 update … I’d take a picture, but they look just like the one on the recipe! Every time I make these, there are never any leftovers! The flavor is consistently good, and more importantly to me, the pastry is consistently excellent!! I always get compliments on the pastry as well as the flavor. Recipe is foolproof!
Below is my original review. However, the people at the party I brought these to insisted that I raise my rating from 4 to 5 stars. They requested that I make this for every get-together! ************************************** I agree with others who say this is a really great basic recipe but needs a little something added to the filling to get it to the five-star level, and that depends on your individual taste. I plan to try it with dill, tarragon, curry or Mexican spices. But it is definitely worth the work, and they look lovely. I used 3″ rounds, but will try 4″ the next time to make it easier to work with.
O.M.G. Easiest & yummiest appetizer EVER, including the pastry shell! I’m not sure I could have even messed it up, seeing that I didn’t 🙂
I was looking for a few appetizer recipes for Christmas when I came across this. Since I had a little turkey left over from Thanksgiving I thought, “why not”. I didn’t have poultry seasoning so I just threw in a little Italian Seasoning. Used a premade crust that was just sitting in the fridge. These were delicious and everyone loved them. Had a little left over and a few days later added it to some French bread then broiled it. That was delicious too! Thanks for the awesome recipe. It will be our new tradition for after Thanksgiving leftovers.
This was my first dinner success were everyone, 4 year old, 20 month old and Daddy and I, ate it up! Yeah! I used 2 cans of pre-made dough and just rolled them like two logs. I used light cream cheese, a challot instead of onion and finely chopped spinach. LOVED IT and had no left overs.
Pretty good! I used wonton wrappers instead and backed them
These were not the greatest
This was ok.
Love this idea for left over chicken & veggies! I followed the filling recipe as is, adding about 8 sprigs of leftover asaragus, chopped. To save timeI used dehydrated chopped onions and canned low fat crescent rolls in place of recipe’s dough. I made 4 large turnovers, using two crescents for each (one on top and one on bottom). We dipped them in marinara, quick & delish!
I recently made these for a home show party I had. I did make a slight change…I used ground turkey instead of chicken. They were a huge hit! Everyone asked about them and munched them right up!
The pastry portion of this recipe is absolutely wonderful. We add different veggies to the filling depending on what we have on hand. Be sure to poke a couple of holes in the pastry to vent so they turnover doesn’t rupture and leak. When I’m short on time, I use canned chicken breast meat to speed up the process.
OMG! These are so good! Filling and dough were easier to work with when chilled.
These were bland