INGREDIENTS

INSTRUCTIONS

Preheat the fryer. Season the chicken with salt and pepper. Place the
chicken in a shallow saucepan, over medium heat. Add the onions and
bay leaf. Cover with water. Bring the liquid to a boil, reduce the
heat to medium low and simmer for about 15 minutes or until tender.
Remove and discard the liquid. Cool the chicken. In a small saute
pan, over medium heat, melt 1 tablespoon of the butter. Stir in 1
tablespoon of the flour and cook for 1 minute. Whisk in the 1 cup of
the milk. Season with salt and pepper. Cook until the mixture
thickens, about 4 minutes. Remove from the heat and cool. Dice the
chicken into small pieces. In a food processor, fitted with a metal
blade, add the diced chicken, minced onions, garlic, green onions and
parsley. Process until the mixture is mixed well. Add enough of the
milk sauce until the mixture is smooth and creamy. Season with hot
sauce, salt and pepper. Set aside. Sift the remaining 3 cups flour,
salt, and baking powder into a mixing bowl. Cut in the lard unit it
resembles coarse meal. In a small bowl, beat the egg with the
remaining 3/4 cup milk. Gradually add the egg mixture to the flour
mixture, working it to make a thick dough. Divide the dough into 24
equal portions. On a lightly floured surface, roll the dough pieces
into thin rounds, about 3 inches in diameter. Put about 1 tablespoon
of the mixture in the center of each round, fold over and crimp the
edges with a fork. Heat the shortening a deep pot or an electric
deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at a time, until
golden brown. Drain on paper towels and serve immediately.
Yield: 24 hand pies
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC10
Converted by MM_Buster v2.0l.

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