The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 7, 2004
This recipe was just okay for me. I found the pastry to be too oily, but the filling had a good taste to it.
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Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 11, 2004
This was absolutely delicious. I made the crust per the instructions provided and it didn't take much time at all. To keep the fork from sticking to the crust while I was crimping the edges of the pastry, I dipped the tines in flour and that worked well. I also added an extra ounce of cream cheese to the chicken and it came out smooth and flavorful.
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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 29, 2003
The reason the recipe is only 3 is because I "tweaked" it far too much. First of all, I used premade pie crusts since I figured it would be about the same as a pastry, and it would save me some time. Well the filling was far too dry and didn't have nearly enough flavor. I don't know if I had actually made the dough if it would have turned out much better or not. I may try and do it again and follow the recipe but the inside still needs more seasoning
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 28, 2003
I made these for my holiday open house. The pastry was excellent. I ended up adding extra cream cheese to the chicken mixture and I'm glad I did, because the mixture was a little dry, even after adding additional cream cheese. I also added a little bit of salt to the chicken. This would be fun to experiment with by adding different fillings. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Eureka, California, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 14, 2003
This recipe was great. I did take the easy way out though and bought frozen pastry dough, cut it into squares and made little triangle treats instead. It was still delicious and the guests at my party loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 11, 2003
You're a lifesaver, Amanda! We recently hosted a family reunion with 72 people attending, and I wanted recipes that I could prepare and freeze ahead. I found this one and considered myself verrrry lucky! I figured three appetizers per person. Not only did they taste great, but it was soooo convenient to prepare them ahead of time, freeze, and reheat the day of our function. Everyone really enjoyed these and several folks asked for the recipe. I ran out in spite of all the other food available!I added more green onion than called for, some fresh finely chopped basil and minced fresh garlic rather than garlic salt. Everyone really enjoyed these and many folks asked for the recipe. BTW, I cut the butter in the pastry back to 3/4 cup per batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 11, 2003
I made these for a babyshower and they were a HUGE hit with everyone alike, they were all gone and I DOUBLED the batch too. I followed the recipe exactly, except that I added chopped broccoli, mushrooms, carrots and green onions. I made it the night before and froze them, the baked them the day of and it was perfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 14, 2003
These are excellent. I have made them twice for large groups of people and they disappeared fast. The first time I followed the recipe but the second time I cut back the butter in the pastry to 3/4 cup which meant I had to increase the amount of water slightly. The pastry was still very rich and delicious but it was easier to work with and a little firmer when cooked, which is no bad thing with how tender these turnovers are. Very much worth the time it takes to make these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 14, 2003
The crust tastes great and it is pretty easy to make. However, I find the flavor of the filling ordinary. I put some curry to make the flavor more exotic.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 8, 2003
I have 15 month old twins and found that this recipe was tedious. I would make it again but not often at all and not with the kids around. I guess overall the flavor was good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 16, 2003
I was short on time and made these for lunch with canned, refrigerated biscuits instead of making the dough in the recipe. They worked well but did puff up a little while baking, so it wasn't exactly like a turnover. The filling was very tasty. I'll try the recipe again following the directions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 27, 2003
These are awesome! I used leftover chicken from the night before and I just shredded it. I added a bit more cream cheese and seasonings. I also made the pastry circles larger to allow more of a filling inside and had to bake them longer because of this. Even my picky husband loved these and requested that I make more to put in the freezer for his lunches!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 11, 2003
These are great with about 1/2 to 1 cup of shredded sharp cheese added to pastry, and 1/4 to 1/2 tsp of ground chipotle or ground cayenne added to filling. Also added about 1/2 tsp of onion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 14, 2003
I love this recipe but I did change it a bit. Like some of the other reviewers suggested, I did not use the full amount of butter in the pastry (I used a little more than half what the recipe calls for). They turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 24, 2002
this recipe was awesome. i never worked with pastry before, yet this recipe was easy but time consuming. but i did alter the recipe. i sauteed an equal amount of sliced mushrooms to chicken with some garlic. i used peppridge farm pastry shells and rolled it out thin. before baking, i brushed melted butter onto the pastry. and i served this with creme of mushroom sauce. all in all, i will be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2002
Used this recipe as an entree. Simply covered the turnovers with gravey. Everybody loved them. Even cold, they were a big hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2002
these turnovers were awesome and are something i intend to use very often. thanks for recipe.
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Cooking Level: Expert

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 28, 2002
These were easy to make but we found them to be a little blah tasting, needed something. Overall they were good but not great. michele ontario, canada
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Cambridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 6, 2002
Fantastic!! If you're making for a party, double the recipe. I couldn't get these out the oven and on the table fast enough! Making ahead and freezing is the way to go.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 10, 2002
I was searching for some tasty and simple picnic recipe,I made these tiny turn overs.It came out real good and we all ( me, my 10 month old kid, my husband and our friends) liked it a lot.
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