Tiny Chicken Turnovers

These turnovers make great appetizers and they're worth the
extra effort because they taste so good! For do-ahead appetizers,
they can be baked, frozen and reheated at 375 degrees for 5-7 minutes.

Ingredients:
3 tablespoons chopped onion
3 tablespoons butter or margarine
1 3/4 cups shredded cooked chicken
3 tablespoons chicken broth
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, cubed
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 pint cold butter or margarine
4 to 5 tablespoons cold water

Directions:
1. 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.

2. Preheat oven to 375.

3. In a bowl combine the flour, salt & paprika. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water until the mixture forms a ball.

4. 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. Re-roll scraps and cut more circles until the pastry is used up.

5. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water (or beaten egg) a&nd 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.

6. Place turnovers on a baking sheet and bake at 375 for 15-20 minutes, or until golden brown.