My kids loved these!!! I used the same recipe as for the "Mini Pot Pies" Cupcakes but placed 1/4 cup in the center of a square of pastry puff.
Recipe:
- 2 packages (1 sheet in each) of pasatry puff cut into 4 pieces. (Makes 8)
- 1 ½ cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can cream of chicken soup
- 3/4 cup shredded cheddar cheese
- 1 ½ cup frozen mixed veggies (carrots, peas, broccoli)- thawed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper
DIRECTIONS:
•As you prepare this dish, save a small quantity of every ingredient, untouched, for your muffin tin presentation.
1.Preheat oven to 375F. Spray muffin tin with cooking spray.
2.Combine chicken, soup, cheese, veggies and spices.
3.Take out the pastry puff, roll it out and let it reach room temperature.
Cut the sheets into four squares.
You might have to roll the dough out a little to get squares.
4.Place 1/4 cup of mixture in the center of your square.
5. Paint some egg white around the edge, fold it shut into a triangular turn over.
Paint egg white on the top and cut a small slit for aeration.
Use a fork to press the edges shut.
6.Bake for 25-30 minutes or until the turnovers are golden brown.
I like to place them on a sheet of wax paper. No greasing required.
7.Remove from oven, let sit for 5 minutes and serve.
