Villa Beausoleil

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Location: Boston, MA

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Wednesday, December 28, 2005

Chicken empanadas

Pre-heated oven to 400F. Sauteed half a diced onion and sliced mushrooms in some olive oil, added diced left over roast chicken that was hanging around the fridge, chopped pitted green olives, salt, pepper, and some paprika. Added some chicken stock and made a little well in the middle in which to stir a teaspoon or two of flour. Stirred and simmered it a little until the sauce thickened up. Took left over pastry dough (I had 1 and a half rounds left over from Christmas pies), and cut the full round into two, making 3 half-moons. Placed them onto a cookie sheet. Spooned chicken mixture onto one side of each of the half-moons, folded them over to make rough triangles, and squished the edges together all around each triangle with the back of a fork. Put cookie sheet in oven, lowered temperature to 350F and baked for 20 minutes. Perfect little lunch with a tossed salad.

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