MINI CHICKEN TURNOVERS

Steps:

• Freezing Day
• Make the filling: In skillet over medium heat, sauté onions and mushrooms in butter for 5-6 minutes. Add the garlic and sauté 1-2 more minutes.
• Add chicken, cream cheese, salt, pepper, and wine. Heat over medium-low heat 5-7 minutes until cream cheese melts. Remove from heat and set aside.
• Make the pastry: Sift the flour and salt. Cut in the shortening until it is crumbly. Add water, a tablespoon at a time, until the dough holds together.
• Make dough into a ball and roll out on a floured surface to ⅛″-thick. Cut into 2 half-inch circles.
• Line a baking sheet with wax paper. Put a spoonful of chicken mixture on one half of each pastry circle, and fold it over. Moisten the edge of the turnover to help seal the dough. Press around the outside with a fork.
• Put on baking sheet and flash freeze. Transfer to freezer bag once flash frozen.
• Reheating Instructions
• Place frozen turnovers on a baking sheet and bake at 400°F for 15-20 minutes or until turnovers are golden brown.
• PER SERVING
• Calories: 80 | Fat: 5g | Protein: 3g | Sodium: 94mg | Carbohydrates: 5g | Fiber: 0g
• Puff Pastry Chicken Turnovers
• If you prefer a simpler route, purchase frozen puff pastry. You need 2 (17-ounce) boxes. Defrost the pastry on the counter for about 30 minutes, and roll it out on a floured surface. Cut out 3-inch circles and fill with the chicken mixture. Fold, seal the edges with a fork, and flash freeze. To bake, defrost and bake at 400°F for 5 minutes or until pastry is golden brown.