Mini Chicken Turnovers

• 3 tablespoons chopped onion
• 3 tablespoons butter
• 1-3/4 cups shredded cooked chicken
• 3 tablespoons chicken broth
• 1/4 teaspoon each garlic salt, poultry seasoning and pepper
• 3 ounces cream cheese, cubed
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup cold butter, cubed
• 4 to 5 tablespoons cold water

1. In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside.
2. 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.
3. On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal.
4. Place on ungreased
5. . Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375u0b0 for 15-20 minutes or until golden brown.

onion, butter, chicken, chicken broth, garlic salt, cream cheese, flour, salt, paprika, cold butter, cold water

Taken from www.tasteofhome.com/recipes/mini-chicken-turnovers/ (may not work)