CHICKEN TURNOVERS

Filling:

1 cup chopped celery

1/4-cup chopped onion

1/4-cup butter

1/3-cup flour

1-teaspoon salt

1/4-teaspoon pepper

1-1/4 cups milk

4 cups cubed cooked chicken

1/4-cup chopped parsley

Dough:

4 cups flour

1-teaspoon salt

1-1/2 cups butter

2 cups shredded cheddar cheese

2 cups sour cream

In a large skillet cook celery and onion in butter until tender. Blend in flour, salt and pepper. Gradually add milk stirring constantly until thickened. Add chicken and parsley and set aside.

In a large bowl combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the cheese. Add the sour cream mixing until dough forms a ball. Divide the dough in half and roll out each half into an 18x12 rectangle. Cut dough into 6-inch squares.

Place 1/3-cup chicken filling on each square. Fold diagonally over to form a triangle. Seal the edges by pressing with fork tines. Cut slits in the top. Place on lightly greased cookie sheet. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake 10 minutes more or until turnovers are golden brown.