Mini Chicken Turnovers (Oamc)

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.