The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 2, 2007
Very good crust, however a little too much effort.
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CC
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Living In: Hoboken, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 30, 2006
Instead of making the home-made dough - just buy either Empanada frozen dough (already in circles 24 per pkg) or Asian Dumplling Wrappers (frozen, round or square) This cuts the prep time so much and is so much easier!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2006
This was a pretty good dish. Just wanted to share how I saved time making the dish. Instead of cooking the dough from scratch, I used Pillsbury dinner rolls. It was just as tasty without the mess.
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Ann

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 29, 2006
These little snacks are so yummy! As other reviewers, I cut back on the butter in the crust. In the filling I added grated carrots and chopped fresh broccoli. Next time I will add more broccoli as my husband and I like that flavor. Great recipe!
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Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA
Living In: Klang, Selangor, Malaysia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 31, 2005
These went very quickly at our family Christmas party! I found that using canned chicken worked a little better, easier to manage.
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Cooking Level: Expert

Home Town: Apple Valley, Minnesota, USA
Living In: Farmington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 14, 2005
This is the second time I've made these. Since it's the Christmas season, I used Christmas tree cookie cutters (about 5" tall) and stuffed the Christmas trees with the chicken mixture. Not only was this a big hit with my 3 and 4 year old, but with my 37 year old hubby as well! So if you're looking for a tasty appetizer, or fun, quick dinner idea, this is the one to try. Oh, I also used pre-rolled dough (found in the local Walmart by the biscuit dough) to cut down on prep time. Outstanding!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 7, 2005
I love this. I can't tell you how many times I have used this as dinner of at a party and they are all gone. Had this at my wedding and they were the first ones gone. I add more garlic and also some cavendars to taste. Definately a recipe to try and taste it and make changes to suite yourself.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 7, 2005
This was a big hit last Christmas. The filling is great in wraps and even tried it in savory crêpes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 4, 2005
Very delicious... but so time consuming. They took me nearly 3 hours to make. I also had left-over pastry dough... so the next time I make it, I'll use a 3" cutter instead of a 2 1/2" one. Maybe even bigger.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 8, 2005
My rating of this recipe is skewed since I modified it so much. But the pastry itself is excellent and easy to work with. I did cut down on the butter (3/4 of a cup) and I did refrigerate the dough while I made the filling. I used 3 chicken breasts that I sauteed in butter and white wine. I added 2 chopped green onions, a cup of chopped mushrooms, 4 slices of cooked, diced bacon, 8 oz cream cheese, 1 cup shredded cheddar cheese and some fresh basil and oregano. I also cut the dough into 4 inch circles using a baby bowl because anything smaller was too hard to work with and used up so little filling. I made a double recipe of dough which made almost 4 dozen turnovers. It did take me nearly all day to do this but they freeze really well. I popped them into a 400 degree oven from the freezer for 10-15 minutes and they were ready to serve. I served them with ranch dressing. II will make these again when I have another day that I can devote to cooking! Thank you so much for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 14, 2005
This turned out looking pretty impressive. My family really liked it, (especially the kids) although I thought it tended to the dry and bland side. Nezt time I will season the filling a lot more.---I agree it was difficult, however I got a lot better at it as I went along. I guess you need to get in there and play around to figure out exactly how to do it. Will defiantly try again.
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Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 1, 2005
Worth the work. Although these take some preparation time, they are absolutely delicious. I made mine two days ahead, froze them, then reheated them for about 5 minutes. They were wiped out by our guests in no time at all. Excellent recipe! I will be making these again (and again..) thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 22, 2005
add to taste dry sherry, fresh herbs, parmigiano reggiano, chili powder, and finely chopped portabella mushrooms. Important, roll pastry as thin as possible and if desired add parmigiano to pastry. Time consuming, but I froze them for last minute appetizers. Now, this is 5 stars and everyone wants the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 14, 2005
These are fantastic. Don't mess with the recipe!! I followed it to a "T" and they turned out beautifully. The yummy buttery pastry is worth the extra effort. I made them several weeks ahead and froze them to use at a cocktail party (where they were gobbled up!). They reheated nicely and tasted delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 4, 2005
This recipe is delicious, however I made a few small changes that I think enhanced this dish. I added 1.5 tsp of chili powder and 1 C shredded sharp cheddar cheese. I also used my food processor to grind the cooked chicken which worked really well. I made enough for 50 people and had a little filling left over that was great for a spread on crackers!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 8, 2004
Alot of work, but very good, especially if you serve it with a honey mustard dipping sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Dec. 5, 2004
Added shredded sharp cheddar to the pastry. Also added cayenne and extra garlic salt to the filling, to perk it up a bit. Had extra filling left over--single batch only made about 2 dozen, don't think I rolled the pastry out thin enough. They turned out well, I took a couple batches to a holiday party and had no leftovers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 29, 2004
I used a pre-made pastry for this recipe since I was short on time. I accidentally made the filling much, much too salty (I think it was my own fault though) and had to add more chicken and milk to remedy. Overall though, a great recipe and idea for appetizers. Turned out delicious despite my shortcomings!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 11, 2004
I found the pastry a bit hard to work with, too sticky & I followed the instructions to the "T". The flavor of it was good though, next time I will cut the butter down too. I also used this recipe as a base recipe to mini pot pies. I doubled the recipe, added a can of Campbell's Cream of Chicken with Herbs soup, cooked diced potatoes, and bag of frozen veggies & diced the chicken. Awesome "pot pie pockets".
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 30, 2004
This was delicious. I'm sure it'll be the hit at my next party. This is exactly the crust dough I was looking for in a turnover. My search is over. thanks. Only change I made was using 2/3 butter in dough as suggested in the reviews and I used a 3-inch round glass to cut my dough because the 2 inch is too tiny for me to handle. It was ready to eat in 2 hours because it took 30 minutes just to shred the chicken. All worth it though. Thanks again.
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