GE Recipes

Tiny Chicken Turnovers

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Tiny Chicken Turnovers

Ingredients

  • 1/2 (8 oz.) pkg. softened cream cheese
  • 1/2 cup softened butter
  • 1 cup all-purpose flour
  • 1 cup finely chopped cooked chicken
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped sweet red pepper
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 beaten egg

Preparation

1. 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.

2. Set oven to SPEEDBAKE > BAKEDGOODS at 400°F for 26 minutes.

3. Press START to begin preheating and see the converted speedcooking time (15 minutes).

4. Combine chicken, onion, red pepper, mayonnaise, mustard, salt and pepper; blend thoroughly. Set aside while rolling out dough.

5. Roll dough on well-floured surface to 1/16-inch thickness. Cut into 3-inch rounds.

6. 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.

7. After the oven completes preheating, place the food in the oven and press START.

8. Check food when prompted. Cook until golden. Use MORE TIME for additional cooking time if required.

Alternate Convection Cooking Directions

  • Preheat oven in Convection Bake to 400°F (*375°F).
  • Convection Bake for 13 to 16 minutes or until golden.

*Note: When using the Alternate Convection Cooking Directions, enter this temperature if your oven does not reduce the oven convection temperature automatically by 25°F in the display.