Tiny Chicken Turnovers
Ingredients:
4 ounces cream cheese, softened
1/2 cup softened butter
1 cup all-purpose flour
1 cup cooked chicken, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon sweet red pepper, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
1 beaten egg
Method:
Beat cream cheese and butter together until light and fluffy. Blend in flour to make a soft dough. Turn onto floured surface and knead lightly 10 to 12 strokes. Wrap in plastic wrap and refrigerate until firm enough to handle.
Preheat oven to 375 degrees F.
Combine chicken, onion, red pepper, mayonnaise, mustard, salt and pepper; blend thoroughly. Set aside while rolling out dough.
Roll dough on well-floured surface to 1/16-inch thickness. Cut into 3-inch rounds.
Place one heaping teaspoon of filling on each pastry round. Brush edges of pastry with egg. Fold pastry rounds in half over filling. Seal edges together with a fork.
Place on baking sheet. Brush tops with remaining egg.
Place turnovers on a baking sheet and place in the preheated oven. Bake for 13 to 16 minutes or until golden.