Mini Chicken Turnovers

Mini Chicken Turnovers


164 people made this

Perfect finger food, and not that hard to make once you get the hang of it. These are like biscuits filled with chicken!

Amanda Andrews

Serves: 15 

  • 3 tablespoons chopped onion
  • 60g butter
  • 1 3/4 cups shredded, cooked chicken meat
  • 3 tablespoons chicken stock
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chicken seasoning
  • 1/4 teaspoon ground black pepper
  • 1/3 (250g) block cream cheese, diced
  • 1 1/2 cups (190g) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 250g butter, chilled
  • 5 tablespoons (100ml) cold water

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. 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.
  2. Preheat oven to 190 degrees C.
  3. 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.
  4. 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.
  5. 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.
  6. Place turnovers on a baking tray and cook at 190 degrees C for 15 to 20 minutes or until golden brown.

Garlic Salt

Fresh garlic can be substituted for the garlic salt.

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