Yield: 30 servings
|2 eaches||Tb butter|
|2 eaches||Tb finely chopped onion|
|1½ cup||Cooked, shredded chicken|
|3 ounces||Package cream cheese|
|¼ teaspoon||Thyme leaves|
|3 eaches||Tb white wine or chicken broth|
MAKES: 30 TURNOVERS
In 10" skillet melt butter; add onion. Cook over medium heat until softened (4-5 minutes). Stir in remaining filling ingredients.
Continue cooking, stirring occasionally, until cream cheese is melted and heated through (2-3 minutes). Set aside. Heat oven to 375~. In medium bowl, combine all pastry ingredients except butter and water.
Cut in butter until crumbly. Stir in water; shape into ball. On lightly floured surface roll out dough to 1/16" thickness. Cut with floured 2½" round cookie cutter. Place 1 tsp. filling on one half of circle; fold other half over. Press edges with fork to seal. Place on cookie sheets; repeat with remaining pastry and filling. Bake for 15-20 minutes or until golden brown. Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94 Submitted By CAROLYN SHAW On 11-07-94