Makes ~24 pastries, 12 servings
3 tablespoon olive oil
1 medium onion, finely chopped
3 large cloves garlic, finely chopped
1/2 pound boneless skinless chicken breasts, cut into small dice
1/4 cup brandy
1 tablespoon tomato paste mixed with 1/4 cup water
1 pinch saffron threads, crumbled
1 teaspoon smoked Spanish paprika
1/4 cup sliced almonds
salt and pepper
1 pound homemade or store-bought puff pastry dough, defrosted if necessary
1 egg, beaten with 1 tablespoon water
In a large skillet, heat the olive oil over medium-high heat, then cook the onion until golden brown, stirring frequently. Add the garlic and chicken and cook, stirring, until browned. Add the brandy and, once it has evaporated, add the tomato paste mixture, saffron, paprika and almonds. Cook until most of the liquid has evaporated, 4-5 minutes. Add salt and pepper to taste. Let cool to room temperature.
In a large skillet, heat the olive oil over medium-high heat, then cook the onion until golden brown, stirring frequently. Add the garlic and chicken and cook, stirring, until browned. Add the brandy and, once it has evaporated, add the tomato paste mixture, saffron, paprika and almonds. Cook until most of the liquid has evaporated, 4-5 minutes. Add salt and pepper to taste. Let cool to room temperature.
Preheat oven to 425 degrees.
Roll out the puff pastry dough on a lightly floured work surface to ~3/8-inch thick. Cut into 3" diameter rounds, place a scant teaspoon of filling in the center of each round, fold the dough over to form a crescent, and crimp the edges closed with the tines of a fork. Brush the surface of each pastry with egg wash. Place on a baking sheet and bake until golden, 10-12 minutes. Serve warm.
Recipe adpated from: Little Foods of the Mediterranean by Clifford A. Wright
How did it turn out? Were you happy with the results?
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