CREAMY CHICKEN-FILLED TURNOVERS

"A fitted butter pastry that can be made ahead, frozen and baked as needed."

FOR THE FILLING:
2 tbsp. butter or margarine
2 tbsp. finely chopped onion
1 1/2 cups cooked, shredded chicken
1 (3 oz.) pkg. cream cheese
1/4 tsp. salt
1/4 tsp. thyme leaves
1/4 tsp. pepper
3 tbsp. white wine or chicken broth
FOR THE PASTRY:
1 1/3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 cup butter or margarine
2 to 4 tbsp. cold water

TO MAKE THE FILLING:
In 10-inch, skillet melt butter; add onion. Cook over medium heat until softened (4 to 5 minutes).

Stir in remaining filling ingredients. Continue stirring occasionally, until cream cheese and heated through (2 to 3 minutes). Set aside.

Heat oven to 375 degrees F.

TO MAKE THE PASTRY:
In medium bowl combine all ingredients except butter and water. Cut in butter until crumbly. Stir in water: shape into ball.

TO MAKE THE TURNOVERS:
On lightly floured surface roll out dough to 1/16-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. Place 1 tsp. filling on one half of circle; fold half over. Press edges with fork to seal. Place on cookie sheets; repeat with remaining pastry and filling.

Bake for 15 to 20 minutes or until golden brown.

MICROWAVE DIRECTIONS (FOR THE FILLING):
Cut cream cheese into 6 pieces. In 1 quart casserole melt butter on HIGH (40 to 50 seconds). Stir in onion; microwave on HIGH until softened (1 1/2 to 1 3/4 minutes). Stir in cream cheese and remaining filling ingredients. Microwave on HIGH, stirring after 1 minute, until heated through (2 to 2 1/2 minutes). Continue as directed above.

Makes 30 turnovers
Source: Land O Lakes - Treasury of Country Recipes by Robin Krause and Barbara Strand