Mini Chicken Bsteeyas Food

MINI CHICKEN POTPIES

Steps:

• Preheat the oven to 375 degrees F. Set the chicken in a small roasting pan; season with 3/4 teaspoon salt, and pepper to taste. Roast until golden and cooked through, about 40 minutes; let cool. Shred the meat, discarding the skin and bones.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced leeks and fennel and sprinkle with 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the Pernod and saffron; simmer until the liquid is almost evaporated, about 1 more minute.
• Add 3/4 cup water, the heavy cream, orange zest, potatoes and 1/2 teaspoon salt to the skillet. Bring to a simmer over medium-high heat and cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
• Preheat the oven to 350 degrees F. Set out six 8-to-10-ounce ramekins. Unfold the puff pastry on a lightly floured surface. Gently roll out the pastry so it is extended by about 1/2 inch in each direction. Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
• Divide the filling among the ramekins, filling each nearly to the top. Brush the rim and outer edge of 1 ramekin with the beaten egg. Set a puff pastry round on top and gently press around the edge to secure the dough. Repeat. Brush the remaining egg over the pastry.
• Transfer the potpies to a baking sheet and bake until the pastry is domed and golden brown, about 30 minutes. Let stand 5 minutes before serving.

MINI CHICKEN B'STEEYAS

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Set aside.
• Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
• Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
• In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
• On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
• Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
• Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

PATE BRISEE FOR MINI CHICKEN POTPIES

Steps:

• Pulse flour, salt, and butter in a food processor until mixture resembles coarse meal. With processor running, drizzle in water just until dough comes together.
• Turn dough out onto a large piece of plastic wrap. Pat into a disk. Wrap in plastic wrap. Refrigerate dough at least 1 hour. (Dough can be refrigerated up to 1 day or frozen up to 1 month.)

DRIED-FRUIT-AND-NUT BSTEEYAS

Steps:

• For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
• For the nuts: lightly grease a baking sheet and set aside. In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color. Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes. Spread mixture on baking sheet to cool.
• For the almond cream: beat butter and sugar together in a bowl until smooth, add egg yolk, mix well, then stir in flour, cinnamon and ginger.
• Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
• Cut phyllo sheets in half and work with three pieces at a time, keeping the remaining sheets covered with plastic wrap so they don't dry out. Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter. Place third in opposite direction at a 45-degree angle and brush with butter. Carefully lifting sheets, slide a 4-inch saucer under phyllo. Spread 1/8 of almond cream in phyllo center, sprinkle almond cream with 1/4 of nuts and 1/4 of fruit, then cover with another 1/8 of cream. Fold phyllo flaps over center, creating a disk- shaped pie. Brush with butter. Repeat to make three more bsteeyas. Place on baking sheet.
• Bake until golden brown, about 15 minutes, turning over after 7 minutes. Remove from oven. Dust with a little sugar and cinnamon. Serve with ginger ice cream.

MINI BUFFALO CHICKEN CHEESESTEAKS

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell pepper and sauté until softened slightly, about 3 minutes.
• Add onion and season with salt and pepper. Sauté until softened, about 7 minutes.
• Stir in the chicken. Add heavy cream, buffalo sauce and blue cheese. Stir and cook until heated through, about 3-5 minutes. Season with salt and pepper.
• Turn heat to low and keep warm.
• Microwave the Cheez Whiz in a heat safe bowl for about 90 seconds, stirring every 30 seconds.
• Wrap the rolls in damp paper towels and microwave for 90 seconds.
• Fill each roll with buffalo chicken mixture, drizzle with warm Cheeze Whiz, and garnish with green onions, parsley and blue cheese crumbles.

SARAH'S MINI CHICKEN POT PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
• Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
• Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
• Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

MINI CHICKEN BAGEL BURGERS

Steps:

• Heat grill to medium. Whizz the chickpeas in a food processor or mash until well broken up. Put into a bowl with the onion, garlic, mince and sweet potato. Mix well and season. Can be frozen for up to 1 month.
• Line a baking sheet with foil. Divide the mixture into 12 and shape into mini burgers. Put onto the baking sheet, brush with oil and grill for 10 mins, turning once. Can be chilled and reheated in the microwave on High for 2 mins.
• Split the bagels and toast under the grill, if you like. Spread the bases with mayonnaise, top with a chicken burger, some shredded lettuce, tomato, cucumber and the bagel tops.

MINI CHICKEN POTPIES

Steps:

• Preheat oven to 375.
• Set chicken in small roasting pan; season with salt and pepper to taste.
• Roast until golden and cooked through, about 40 minutes and let cool.
• Shred meat, discarding skin and bones.
• Meanwhile, heat olive oil in large skillet over medium heat.
• Add sliced leeks and fennel and sprinkle with salt.
• Cook stirring occasionally until vegetables soften, about 8 minutes.
• Sprinkle in flour; cook stirring 1 minute.
• Add 3/4 cup water. the heavy cream, wine, and saffron, orange zest, potatoes and salt to taste.
• Bring to a simmer over medium high heat and cook until potatoes are almost tender, 8-10 minutes.
• Stir in shredded chicken, tomatoes and fennel fronds; season with salt and pepper.
• Preheat oven to 350.
• Set out six 8-10 ounce ramekins.
• Unfold puff pastry on a lightly floured surface.
• Gently roll out pastry so it's extended by about 1/2 inch in each direction.
• Using a ramekin as a guide, cut out 6 rounds slightly larger than the ramekins with a paring knife.
• divide filling among ramekins, filling each nearly to the top.
• Brush the rim and outer edge of 1 ramekin with beaten egg.
• Set puff pastry round on top and gently press around edge to secure the dough.
• Repeat.
• Brush the remaining egg over the pastry.
• Transfer the potpies to a baking sheet and bake until pastry is domed and golden brown, about 30 minutes.
• Let stand 5 minutes before serving.