Ingredients
FILLING:3 tablespoons chopped onion3 tablespoons butter1-3/4 cups shredded cooked chicken3 tablespoons chicken broth1/4 teaspoon each garlic salt, poultry seasoning and pepper3 ounces cream cheese, cubedPASTRY:1-1/2 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon paprika1/2 cup cold butter, cubed4 to 5 tablespoons cold water
Preparation
In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside.
In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.
