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oriental turnovers

(1 rating)
emit1961 avatar
Recipe by
mary Armstrong
@emit1961
San Antonio, TX

This is a favorite hot appetizer I made during holiday get- togethers.

(1 rating)
yield 2 -3 dozen with a 3 1/4 inch cutter or 4 dozen using a 2 3/4 inch cutter
prep time 40 Min
cook time 15 Min

Ingredients For oriental turnovers

  • CRUST
  • 1 pkg
    8 ounce, cream cheese
  • 1/2 c
    butter or margarine
  • 1 1/2 c
    flour
  • FILLING
  • 1 can
    5 ounce, chicken drained, minced or chopped
  • 1 can
    8 ounce, water chestnuts, drained, finely chopped
  • 2 Tbsp
    minced onion
  • 1 can
    4 ounce, mushrooms, drained, chopped fine
  • 2 Tbsp
    soy sauce
  • 1/4 tsp
    ginger
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/2 tsp
    sugar
  • 1/2
    slightly beaten egg ( reserve other half for sealing turnovers)

How To Make oriental turnovers

  • 1
    CRUST: In a mixer cream the cheese and butter well. Cut in the flour with a broad blade knife. Mix well and chill for one hour. If dough gets too stiff in refrigerator, put in microwave on defrost for one minute.
  • 2
    Roll out on a lightly floured pastry cloth (about the thickness of a quarter or a bit thinner. Cut circles with a 2 3/4 inch cookie cutter.
  • 3
    Brush edges of circles with slightly beaten egg.
  • 4
    For FILLING: Combine the chopped or minced chicken, water-chestnuts, onions, mushrooms, soy sauce, spices, sugar and 1/2 beaten egg. (Squeeze out some of the excess liquid when filling the turnovers).
  • 5
    Put about one teaspoon filling in center of each, fold in half, seal edges with fork and prick top lightly.
  • 6
    Brush each with 1/2 of egg remaining from filling slightly beaten.
  • 7
    Bake at 450 degrees 12 to 14 minutes, or until golden brown. Serve warm.
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