The Farmer Family Cookbook

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These were served at Becca's wedding reception.

Ingredients

• .50.0208333333333 cup finely shredded carrots
• 30.125 tbsp chopped onion
• 30.125 tbsp butter
• 1.750.0729166666667 cups shredded cooked chicken
• 30.125 tbsp chicken broth
• .250.0104166666667 tsp garlic salt
• .250.0104166666667 poultry seasoning
• .250.0104166666667 black pepper
• 10.0416666666667 tbsp ranch seasoning (or variation of 1/2 tsp chipotle seasoning)
• 40.166666666667 oz cream cheese, diced

Pastry:

• 1.50.0625 cup flour
• .50.0208333333333 tsp salt
• .50.0208333333333 tsp paprika
• 10.0416666666667 cup butter, chilled
• 50.208333333333 tbsp cold water

Steps

1. In a large skillet, saute carrots and onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese. Remove from heat. Set aside.
2. Preheat oven to 375F.
3. In a large bowl mix together 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 inch thick. Cut with a 2 1/2 inch round cookie cutter. Re-roll scraps and cut until pastry is gone.
4. Mound a heaping tsp of filling on half of each circle. Moisten edges with water and fold pastry over the filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake for 15-20 minutes or until golden brown.