Spicy Chicken Pastries Food

SPICED CHICKEN POT PIES

Steps:

• For the spice blend: Mix all the ingredients together. Store at room temperature in an airtight jar for up to 3 months.
• For the chicken pot pie: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof skillet, braiser or pot over medium-high heat. Sprinkle the chicken thighs generously on both sides with salt and pepper and place skin side down in the skillet. Cook until the skin is golden and crisp, about 10 minutes. Then turn the thighs over and transfer the pan to the oven and bake until an internal temperature of 165 degrees F, 10 to 15 more. (Alternatively, you can turn the chicken thighs and on the stove and not for 15 to 18 minutes more, but it might get spitty!.) Transfer the chicken to a plate leaving the fat in the pan. Heat the pan over medium and add the onion, carrot, celery and a pinch of salt and cook, stirring, until softened, 7 to 10 minutes. Add the ginger and hawaij to the vegetable mixture and cook for another minute, add the flour and cook, stirring, for another minute.
• Meanwhile, bring the stock to a simmer in a small saucepan. Gradually add a ladle of the stock into the vegetable mixture and cook, stirring, allowing it to thicken before adding another ladle full. Stir in the dill, parsley and peas and then reduce to low. Pull the chicken off the bones, discard or snack on the skin, chop the chicken into bite-size pieces and add it to the pan. Stir in the heavy cream. Taste and adjust seasoning as desired.
• Ladle into 4 1/2-quart oven proof bowls or cocottes and place them on a rimmed baking sheet, which will make them easier to transfer and will also catch any of the mixture that overflows in the oven.
• On a work surface, roll out the puff pastry sheet so that it's big enough to cut into 4 squares that are about an inch larger than the bowls. Cut into four equal squares and cut two slits in the center (it's easiest to do this while the puff pastry is on the counter versus on top of the pies). Lay the puff pastry on top of the bowls so that it sits comfortably. Brush the tops with egg wash and sprinkle with a pinch of flaky salt and cover liberally with sesame seeds. Bake until the pastry is golden, about 20 minutes. Let cool slightly and serve.

SPICY CHICKEN PASTRIES

Steps:

• For your pastry, you will want to take out a saucepan and add the water, shortening and salt and vanilla to the pan.
• Heat this mixture to medium heat and allow the shortening to completely melt.
• In a large GLASS mixing bowl (do NOT use plastic as spice will stain it!) combine your flour and turmeric.
• Add the water mixture to the flour and work the mixture into a very soft, semi-sticky dough.
• You may need to add a bit more flour to the dough to make it the right consistancy.
• You dont want it to be liquidy!
• You want a soft, semi-sticky dough, but not very sticky!
• Ive had to add 1/8 cup extra flour once, and even 1/2 cup more flour another time, so just play with it adding flour as you see fit.
• You will now need to either 1 refrigerate the dough over night, or 2 put dough in glass bowl and cover with foil TIGHTLY, and freeze for approximately 2 hours, pressing dough a little half way between chilling.
• After you have chilled overnight, or 20 minutes before your dough is done chilling in the freezer (DO NOT REMOVE IT FROM FREEZER UNTIL YOU ARE READY TO USE IT), you will want to start your filling.
• Take out a nice sized pan and add your ground chicken to it.
• Do not turn your heat on.
• In your food processor, grind your onion quarters, stock, peppers and freshly ground black pepper.
• After you are done grinding, add this mixture to the pan with your ground chicken and thoroughly combine, making sure that you have no"chunks" of chicken left.
• Next you will want to add your two bay leaves, paprika, and herbs.
• Simmer this mixture uncovered, while stirring constantly and breaking up lumps with a wooden spoon.
• You will want to simmer the mixture until it becomes the consistancy of a moist paste, and MOST of the liquid has boiled off, but you want it to have a nice amount of moisture with a bit of liquid left.
• Once the mixture is as stated, remove from heat and take out your bay leaves.
• Add the bread crumbs to the meat mixture and combine thoroughly.
• Set mixture aside and allow it to cool.
• Add breadcrumbs, mix well, and leave to cool.
• Now you can take your dough out of the refrigerator (or freezer if you decided to freeze it).
• WARNING: DOUGH WILL STAIN CLOTHING, PLASTIC, SKIN, ETC.
• BE CAUTIOUS WITH DOUGH!
• Preheat your oven to 400 degrees F.
• Roll sections of dough (size is up to you!) dough into circles to about a little over 1/8 inch thick.
• I usually use about 2-3 heaping tablespoons worth of dough for one patty (you can make them really small for small appetizers-- its really up to you), and fill centers with meat mixture.
• Fold dough over and crimp the edges of the pastry shut to form a moon-shaped patty.
• You need to make sure that you do this while your dough is COLD, otherwise they will not work out in your favor.
• Put the patties on a greased baking sheet and bake for 20-25 minutes until pastry has browned nicely.
• If you want you can also freeze these patties after you have formed them without baking them, and then take one out, pop it in a preheated oven (400F) for 30-35 minutes and you have a quick meal!
• ENJOY!
• If you have any questions dont be afraid to ask.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SPICY CHICKEN PHYLLO ROLLS

Steps:

• In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in poaching liquid 20 minutes. Cut chicken into 1/4-inch cubes.
• In a large bowl stir together chicken, sour cram, scallion, lime juice, jalapeño, cumin, and salt and pepper to taste. Chill filling, covered, at least 2 and up to 3 hours.
• Preheat oven to 400°F and lightly coat 2 baking sheets with cooking spray.
• On a work surface arrange 1 phyllo rectangle with a short side facing you and lightly brush with egg wash. Put 1 heaping tablespoon filling in center of lower third of rectangle and fold long sides of phyllo over filling to cover. Lightly brush folded phyllo with egg wash and roll up jelly-roll fashion. Make more rolls with remaining phyllo and filling, brushing with egg wash in same manner.
• Arrange rolls, seam side down, on baking sheets and bake in batches in middle of oven 20 to 30 minutes, or until golden. Serve rolls with salsa if desired.

CORONATION CHICKEN PASTIES

Steps:

• For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
• To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
• Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.

SPICY CHICKEN & BACON PASTIES

Steps:

• Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
• Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
• Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.