Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 tablespoon onions, finely chopped

  3. 1 tablespoon celery, finely chopped

  4. 2 tablespoons mushrooms, finely chopped

  5. 1 tablespoon all-purpose flour

  6. 1 tablespoon chicken bouillon, hot

  7. 2 tablespoon milk, hot

  8. 1/4 cup chicken breast, cooked and chopped

  9. 1 tablespoon fresh parsley, chopped

  10. 1 tablespoon white wine

  11. 1 cup (4 ounces) Wisconsin Colby Cheese, shredded Pastry crust:

  12. 1/2 cup all-purpose flour

  13. 1/4 cup butter, well chilled, cut up

  14. 1 1/2 ounces cream cheese, cut into 1 inch cubes 3 tablespoons pecans, finely chopped

  15. 1 large egg

  16. 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. For Filling: Melt butter; sauté onions, celery and mushrooms until tender. Stir in flour to make a roux. Gradually add bouillon and milk to roux, stirring constantly until smooth and thickened. Add chicken, parsley, wine and Colby cheese; stir to blend. For Pastry Crust: Place flour, butter and cream cheese in food processor; pulse until mixture resembles cornmeal. Run machine until dough forms ball. Place dough on lightly floured surface; knead in pecans. On floured surface, roll dough to 1/8 inch thickness. Cut into 4 inch rounds. Place one rounded tablespoon chicken mixture on half of each round. Fold dough over and seal edges with a fork. Beat eggs and milk well; brush on turnovers. Bake, in a conventional oven at 375°F (190°C) for 10 to 15 minutes, or in a convection oven at 325°F (160°C) for 7 to 10 minutes, until golden brown. To garnish, top with additional shredded Wisconsin Colby cheese.


Send feedback