SHREDDED CHICKEN PIES

171369_116969_120429120615_g4 tbsp. oil

4 tbsp. hydrogenated vegetable lard

10 tbsp. water

1 pinch salt

2 cups Wheat Flour

2 egg yolks, slightly beaten

Filling

1 chicken breast, cooked and shredded

2 tomatoes, peeled and seeded

1 onion, chopped

2 garlic claws, finely chopped

2 tsp. Olive oil

1 can peas

Olives to taste

salt

3 tbsp. chopped parsley

1 tsp. Chicken broth

1 tbsp. Wheat Flour

 

Heat oven 350º F

Mix the dry ingredients with the lard, oil, and water using your hands. Whe the dough is soft and smooth, wrap it with clear wrap and refrigerate for 30 minutes.

Separate dough into equal portions and make medium patties, place the filling and cover with other patty. Brush with egg yolk and bake for 20 minutes or until golden brown.

 Filling

Saute onion, garlic, and tomatoes, add chicken breast and saute one more minute. Add salt, peas, chicken broth, and parsley. Bring to a boil, then add the water and dissolved flour; reduce heat and let the broth thickens. Let cool to fill the patties.

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CRAZY NACHOS

6 oz. Tortilla Chips

1 lb. lean ground beef

1/3 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 cup white or yellow onion, diced

1 cup grated Cheddar cheese

1 cup sour cream

1/4 cup tomatoes, diced

1/4 cup green chiles, diced or sliced jalapeño peppers

1/4 cup green onion, diced

Preheat oven 350º F

Combine beef with diced white or yellow onions and seasoning (garlic powder, oregano, and salt). Cook until brown, stirring occasionally. Spread tortilla chips out in a 9 x 13 cake pan. Spread cooked beef evenly over tortilla chips. Sprinkle with Cheddar cheese and chiles. Bake for 8-10 minutes.  Top with sour cream, diced tomatoes, diced green onions, and your favorite taco sauce.

 

GREEK SWIRLS

  • Ingredients

    • 1 package(17 oz.) puff pastry
    • 8 oz. cream cheese
    • 1 cup crumbled feta cheese
    • 1 cup sliced kalamata olives
    • 1 cup chopped marinated artichoke hearts
    • 1 cup frozen chopped spinach, thawed and squeezed dry
    • 1 cup jarred red peppers
    • 2 cups (8 oz) Gruyere or Swiss cheese
    • salt
    • pepper
    • garlic powder
  • Instructions

    1. Thaw puff pastry according to package directions. arrange one sheet of pastry on a hard surface and spread with half of the cream cheese. Layer with half the feta cheese, half the olives, half the artichokes, half the spinach, half the red peppers and half the cheese. Sprinkle with 1/4 teaspoon salt, pepper and garlic powder. Roll tightly
    2. Cut the roll into 1/2 inch thick slices. arrange the slices 1 inch apart in a single layer on a baking sheet. Repeat process with remaining pastry and ingredients.
    3. Bake at 400º F for 15 minutes or until golden brown.
    4. Serve warm or at room temperature

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