Spicy Chicken Pastries
🕒 Prep Time: 45 minutes
🕒 Cook Time: 25 minutes
🕒 Total Time: 1 hour and 10 minutes
🍽 Servings: Approximately 12 patties
📝 Description: Prep time does not include time to chill the dough. PLEASE READ INSTRUCTIONS BEFORE MAKING 🙂 These are fabulous… I love them, and I hope you love them too!!! Servings are approximate. It really depends on how large or small you make the patties. Servings are based on how I make them, and how I usually make them is listed in the instructions.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shortening | 1 1/4 |
| Flour | 4 |
| Salt | 2 |
| Water | 1 1/4 |
| Turmeric | 2 |
| Vanilla extract | 1/2 |
| Ground chicken | 2 |
| Chicken broth | 14 |
| Onion | 1 |
| Scotch bonnet peppers | 2 |
| Habaneros | 1 1/2 |
| Fresh ground black pepper | 2 |
| Bay leaves | 2 |
| Paprika | 2 1/2 |
| Salt | 1 |
Instructions:
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For your pastry, you will want to take out a saucepan and add the water, shortening, salt, and vanilla to the pan.
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Heat this mixture over medium heat and allow the shortening to completely melt.
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In a large GLASS mixing bowl (do NOT use plastic as spice will stain it!), combine your flour and turmeric.
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Add the water mixture to the flour and work the mixture into a very soft, semi-sticky dough.
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You may need to add a bit more flour to the dough to make it the right consistency. You don’t want it to be liquidy!
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You want a soft, semi-sticky dough, but not very sticky! I’ve 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.
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You will now need to either refrigerate the dough overnight, or put the dough in a glass bowl and cover it with foil TIGHTLY, and freeze for approximately 2 hours, pressing the dough a little halfway between chilling.
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After you have chilled overnight, or 20 minutes before your dough is done chilling in the freezer (DO NOT REMOVE IT FROM THE FREEZER UNTIL YOU ARE READY TO USE IT), you will want to start your filling.
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Take out a nice-sized pan and add your ground chicken to it. Do not turn your heat on.
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In your food processor, grind your onion quarters, stock, peppers, and freshly ground black pepper.
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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.
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Next, you will want to add your two bay leaves, paprika, and herbs.
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Simmer this mixture uncovered, while stirring constantly and breaking up lumps with a wooden spoon.
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You will want to simmer the mixture until it becomes the consistency 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.
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Once the mixture is as stated, remove it from heat and take out your bay leaves.
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Add the breadcrumbs to the meat mixture and combine thoroughly. Set mixture aside and allow it to cool.
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Add breadcrumbs, mix well, and leave to cool.
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Now you can take your dough out of the refrigerator (or freezer if you decided to freeze it).
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WARNING: DOUGH WILL STAIN CLOTHING, PLASTIC, SKIN, ETC. BE CAUTIOUS WITH DOUGH!
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Preheat your oven to 400 degrees F.
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Roll sections of dough (size is up to you!) dough into circles to about a little over 1/8 inch thick.
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I usually use about 2-3 heaping tablespoons worth of dough for one patty (you can make them really small for small appetizers– it’s really up to you), and fill centers with meat mixture.
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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.
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Put the patties on a greased baking sheet and bake for 20-25 minutes until pastry has browned nicely.
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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!
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ENJOY!
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If you have any questions, don’t be afraid to ask.
