Chicken Pasties w/ Herb'd Country Cheese Sauce, Wilted Arugula
Chicken Pasties
1 # Chicken Thigh Meat
4 oz Roasted Squash
1 tbsp Garlic
1 tsp Thyme
1 tbsp Parsley
1 tsp Salt
1 tsp Black Pepper
3 oz Filo
1oz Olive Oil
saute the garlic,chicken, seasonings until 3/4 done. add pre roasted squash, chill completely. Layer filo after brushing with olive oil, three layers. cut into six portions. Three cuts length wise and one cut in the middle of the width, place a 1/4 cup of the cooked and chilled chicken mixture into one end of each filo 1/6th flag fold by creating a 45' angle fold, repeated. Finish ends with a dab more oil if needed. 400'f oven, 12 minutes or until golden brown with a internal temperature of 160'f
Chicken Pasties
1 # Chicken Thigh Meat
4 oz Roasted Squash
1 tbsp Garlic
1 tsp Thyme
1 tbsp Parsley
1 tsp Salt
1 tsp Black Pepper
3 oz Filo
1oz Olive Oil
saute the garlic,chicken, seasonings until 3/4 done. add pre roasted squash, chill completely. Layer filo after brushing with olive oil, three layers. cut into six portions. Three cuts length wise and one cut in the middle of the width, place a 1/4 cup of the cooked and chilled chicken mixture into one end of each filo 1/6th flag fold by creating a 45' angle fold, repeated. Finish ends with a dab more oil if needed. 400'f oven, 12 minutes or until golden brown with a internal temperature of 160'f
Herb'd Country Cheese Sauce
6oz Cottage Cheese
1 tbsp Parsley
1 tsp Oregano
2 oz Green Onion
1 oz Parmesan
Zest of one lemon
Juice of one lemon
1 tsp Salt
.5 tsp Pepper
blend.
Wilted Arugula
1oz Arugula
1 tsp Butter
Salt TT
Pepper TT
Wilted Arugula
1oz Arugula
1 tsp Butter
Salt TT
Pepper TT
melt butter in small saute pan, add salt and pepper, brown butter slightly, turn off heat toss arugula in pan (or spinach works fine to, just not as much fun), toss to combine serve soon.
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