In a large frypan saute the onion in 60g butter until tender. Stir in the chicken, chicken stock, garlic salt, chicken seasoning, pepper and cream cheese. Remove from heat and set aside.
Preheat oven to 190 degrees C.
In a large bowl mix together the flour, salt and paprika; rub in 250g butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
On a floured surface roll out the pastry to 2mm thick. Cut with a 7cm round biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and 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.
Place turnovers on a baking tray and cook at 190 degrees C for 15 to 20 minutes or until golden brown.
Fresh garlic can be substituted for the garlic salt.