Chicken Mini Turnovers

These chicken mini turnovers are a great appetizer to serve for Grey Cup game or for that matter any occasion. Dip these warm turnovers in a sweet chili sauce and you will go back for seconds, guaranteed.
Adapted from Taste of Home.

Filling:

• 1/4 cup celery (it calls for onions but we prefer celery)
• 2 tablespoons butter
• 1 3/4 cups cooked chicken, finely chopped
• 3 tablespoons chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon taco seasoning
• 1 package (250 gram) cream cheese, cubed

1. In a large skillet saute celery in butter until tender.
2. Add chicken, broth, seasonings, and cream cheese stirring until cream cheese is melted. 
3. Remove from heat and set aside to cool.

Pastry:

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 cup cold butter
• 4 or 5 tablespoons cold water.

1. In a medium sized bowl whisk together flour and seasonings.
2. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
3. Gradually add water a tablespoon at a time tossing mixture with a fork until a ball forms. 
4. On a floured surface roll pastry to 1/16 inch thickness. Cut circles with a 3" round cutter. Re-roll scraps and cut more circles until the pastry is used up.
5. Mound a heaping teaspoon of chicken filling on half of each circle. Moisten edges with water, fold pastry over filling and press edges with a fork to seal. Prick tops with fork.
6. Bake in a 375º oven for 20 minutes. They should be golden in color.
7. Yield: 20.  They freeze well. 

*Note: I had topping mixture left over, it's very tasty spread on a bun with a sprinkle of cheese and broiled in oven until bubbly and toasty.