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Mini Chicken Turnovers (Oamc)

The scent of buttery pastry always takes me back to my grandmother’s kitchen. She made the flakiest crusts imaginable, and her savory turnovers, filled with everything from leftover pot roast to creamy chicken, were legendary. I remember sneaking into the kitchen as a child, hoping to snag a warm turnover fresh from the oven. The anticipation of that first bite – the satisfying crunch followed by the savory explosion of flavor – is a memory I treasure. These mini chicken turnovers are my attempt to recreate that magic, in a bite-sized, freezer-friendly format perfect for modern life.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 50 minutes
Yields: 2 1/2 dozen
Serves: 15
Dietary Type: Not specified

Ingredients

Filling:

3 tablespoons chopped onions
3 tablespoons butter
2 cups cooked chicken, chopped very fine
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
3 ounces cream cheese, room temperature, cubed

Pastry:

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Equipment Needed

Large skillet
Large bowl or food processor
Rolling pin
2 1/2 inch biscuit cutter (or drinking glass)
Baking sheet

Instructions

To prepare the filling, melt 3 tablespoons of butter in a large skillet over medium heat. Add 3 tablespoons of chopped onions and sauté until tender, about 5-7 minutes, stirring occasionally to prevent burning.
Stir in 2 cups of cooked chicken (finely chopped), 3 tablespoons of chicken stock, 1/4 teaspoon of garlic salt, 1/4 teaspoon of poultry seasoning, 1/4 teaspoon of black pepper, and 3 ounces of cream cheese (cubed, room temperature).
Mix the filling until the cream cheese is fully incorporated and the mixture is well combined. Remove the skillet from the heat and set the chicken filling aside to cool slightly while you prepare the pastry.
Preheat your oven to 375 degrees F (190 degrees C).
For the pastry, in a large bowl or a food processor, combine 1 1/2 cups of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of paprika. Pulse or whisk to blend the dry ingredients evenly.
Cut in 1 cup of chilled butter into the flour mixture until coarse crumbs form. If using a food processor, pulse in short bursts to avoid over-processing. If using a bowl, use a pastry blender or your fingertips to work the butter into the flour. The mixture should resemble a coarse meal with small pieces of butter visible.
Gradually add 5 tablespoons of cold water, mixing until a dough forms a ball. Be careful not to overwork the dough, as this will result in a tough crust. Add the water one tablespoon at a time until the dough just comes together.
On a lightly floured surface, roll out the pastry to 1/16 inch thick. Use a rolling pin and apply even pressure to create a uniform thickness. Lift and rotate the dough frequently to prevent sticking.
Cut out circles of dough using a 2 1/2 inch biscuit cutter (or by using a drinking glass turned upside down).
Reroll the scraps of dough and continue cutting circles until all the dough is used up. Be mindful not to roll in too much additional flour, as this can dry out the pastry.
Place 1 heaping teaspoon of the chicken filling on half of each pastry round. Avoid overfilling the turnovers, as this can make them difficult to seal and may cause the filling to leak out during baking.
Moisten the edges of the pastry with water. This will help the edges stick together securely.
Fold the pastry in half to form a half-moon shape.
Press the edges gently with a fork to seal the turnovers. This creates a decorative crimped edge and helps to prevent the filling from escaping.
Pierce the top of each turnover with a fork or knife to vent steam. This allows steam to escape during baking, preventing the turnovers from bursting.
Arrange the turnovers on a baking sheet lined with parchment paper. The parchment paper prevents sticking and makes cleanup easier.
Bake in the preheated oven for 15 to 20 minutes, or until the turnovers are golden brown. Keep an eye on them as oven temperatures can vary.
To Freeze (Optional): Bake as directed, then allow the mini chicken turnovers to cool completely. Place the cooled turnovers back on a baking sheet in the freezer until solid. Transfer the frozen turnovers to a freezer bag for longer storage.
To Reheat (If Frozen): Place the frozen turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 5-7 minutes, or until heated through.

Expert Tips & Tricks

For an extra golden-brown crust, brush the tops of the turnovers with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
To ensure even baking, rotate the baking sheet halfway through the baking time.
If the pastry dough becomes too warm and sticky while you are working with it, place it in the refrigerator for 10-15 minutes to chill.
Don’t overmix the dough. Overmixing develops the gluten, resulting in a tough pastry.
Make sure your butter is cold. This is crucial for creating a flaky crust.

Serving & Storage Suggestions

Serve these mini chicken turnovers warm as appetizers, snacks, or as part of a light meal. They are especially delicious with a side of creamy dipping sauce, such as ranch dressing or honey mustard.

Store any leftover turnovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees F (175 degrees C) for 5-10 minutes, or until heated through. You can also reheat them in a microwave, but the crust will not be as crispy.

Frozen, baked turnovers can be stored in a freezer bag for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227 kcal	N/A
Calories from Fat	161 kcal	N/A
Total Fat	17.9 g	27%
Saturated Fat	10.7 g	53%
Cholesterol	59 mg	19%
Sodium	242.9 mg	10%
Total Carbohydrate	10.2 g	3%
Dietary Fiber	0.4 g	1%
Sugars	0.4 g	N/A
Protein	6.6 g	13%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Chicken Turnovers: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a kick of heat.
Vegetarian Turnovers: Substitute the chicken with cooked mushrooms, spinach, or other vegetables of your choice. Consider adding some crumbled feta cheese for extra flavor.
Different Cheese: Experiment with different types of cheese in the filling, such as Gruyere, cheddar, or Monterey Jack.
Herb Variations: Add fresh herbs like thyme, rosemary, or parsley to the filling for a more complex flavor.
Gluten-Free Option: Use a gluten-free flour blend to make the pastry. You may need to adjust the amount of water slightly to achieve the desired consistency.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pie crust for this recipe?
A: Yes, you can use store-bought pie crust to save time. However, homemade pastry will generally result in a flakier and more flavorful turnover.

Q: Can I make the filling ahead of time?
A: Absolutely! The filling can be made a day or two in advance and stored in the refrigerator. This can help to streamline the assembly process.

Q: How do I prevent the turnovers from sticking to the baking sheet?
A: Line the baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Q: My turnovers are browning too quickly. What should I do?
A: If the turnovers are browning too quickly, tent them with aluminum foil for the last few minutes of baking.

Q: Can I reheat these in an air fryer?
A: Yes, these turnovers can be reheated in an air fryer at 350 degrees F (175 degrees C) for 3-5 minutes, or until heated through.

Final Thoughts

These mini chicken turnovers are a delightful and versatile appetizer that’s sure to impress. Whether you’re hosting a party, preparing a quick snack, or looking for a freezer-friendly make-ahead option, this recipe is a winner. Don’t be afraid to experiment with different fillings and flavors to create your own unique version. Gather your ingredients, preheat your oven, and get ready to enjoy the satisfying crunch of homemade pastry filled with savory goodness. I’d love to hear your feedback, so please share your experience and any creative twists you add to the recipe! Perhaps serve these with a light salad and a crisp white wine for a perfect lunch. Happy baking!

Mini Chicken Turnovers (Oamc) Recipe