Recipe By Jaxters
Ref: 690
Heading: Canapes & Nibbles
Cuisine: South American
Food Type: Meat
No of Portions: 10
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Ingredients & Prep
250 g
Cooked Chicken shredded
110 g
Cream cheese
1 Onion finely chopped
4 Garlic cloves finely chopped
30 g
Fresh parsley chopped
1 tbsp
Sweet paprika
1/2 tsp
Salt
1 tbsp
Olive oil
Pastry
470 ml
Full fat milk
250 g
Self rising flour
100 g
Panko Breadcrumbs
60 ml
Water
1 Egg beaten
1/2 Chicken stock cube or gel pot
1 tbsp
Butter
deep fat fry
Veg oil
Method
Step 1
Place frying pan over a med heat, add oil & fry off onion & garlic until just starting to colour.
Step 2
Add Chicken & tip cooked onion/garlic into a bowl then add cream cheese, parsley, paprika & salt & mix well, set aside to cool.
Step 3
Next make the pastry, put milk, water, butter & stock cube into a saucepan & bring to the boil, then stir in the flour to form a dough, take off the heat to cool to warm then knead until smooth.
Step 4
Then pinch a piece of dough the size of an small egg flatten out on work top into a disc about 5 to 6cm across, then spoon a dollop of the chicken mixture in the centre, then pull the sides of the pastry around the filling & pinch at the top, then mould into a pear shape.
Step 5
When all done coat each on firstly with the egg then roil in breadcrumb to coat, when all coated deep fry in batches in hot oil at 180°C until golden brown.
Step 6
Keep warn in a low oven to eat warm,
Suggestion & Tips
You can try other meats or veg for vegetarian versions.