FILLING:

2 tbsp. butter
2 tbsp. finely chopped onion
1 1/2 c. cooked, shredded chicken
3 oz. pkg. cream cheese
1/4 tsp. salt
1/4 tsp. thyme leaves
1/4 tsp. pepper
1 tsp. chicken bouillon

PASTRY:

1 1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. paprika
1/4 c. butter
2-4 tbsp. cold water

In 10-inch skillet melt butter; add onion. Cook over medium heat until softened (4-5 minutes). Stir in remaining filling ingredients. Continue cooking, stirring occasionally until cream cheese is melted and heated through (2-3 minutes); set aside.

Heat oven to 375 degrees. In medium bowl combine all pastry ingredients except butter and water. Cut in butter until crumbly. Stir in water; shape into ball.

On lightly floured surface roll out dough to 1/16 inch thickness. Cut with floured 2 1/2 inch round cookie cutter. Place 1 teaspoon filling on 1/2 of circle. Fold other half over. Press edges with fork to seal. Place on cookie sheets. Repeat with remaining pastry and filling. Bake for 15-20 minutes or until golden brown. Yield 30 turnovers.