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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 36 |
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These mint chicken pockets are one of my favorite appetizers because they can be made ahead of time and frozen. So they're a perfect snack when unexpected company drops in. Ingredients:
1/2 pound boneless skinless chicken breast halves, thinly sliced |
1 tablespoon vegetable oil |
1/8 teaspoon ground cumin |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup shredded pepper jack cheese or monterey jack cheese |
2 tablespoons king arthur unbleached all-purpose flour |
pastry for 2 double-crust pies |
1/4 cup milk |
Directions:
1. In a large skillet, saute chicken in oil for 7-8 minutes or until juices run clear. Sprinkle with cumin. Chop into very small pieces and place in a bowl. Add chilies and cheese. Sprinkle with flour; toss to coat.
2. Turn pastry dough onto a floured surface; roll to 1/8-in. thickness. Cut with a 2-in. round cutter. Fill each circle with about 1 tablespoon of filling. Wet edges of circle with water. Fold half of pastry over filling; seal with fingers, then press with the tines of a fork. Repeat until all filling is used.
3. Place on a greased baking sheet. Brush lightly with milk. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 3 dozen.
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