| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | Poultry | 8 | Servings |
INGREDIENTS
| 2 | Boned chicken breasts | |
| 2 | tb | Oil |
| 2 | tb | Minced green onions |
| 1/4 | c | Finely chopped walnuts |
| 1 | ts | Cornstarch dissolved in: |
| 2 | ts | Water or chicken stock |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | c | Oil (up to) |
| 3/4 | c | Warm water |
| Oil for deep frying |
INSTRUCTIONS
FILLING PASTRY From: Ruth Heiges <heiges@post.tau.ac.il> Date: Tue, 20 Aug 1996 21:41:03 +0300 (IDT) Sephardic Recipe for Fried Chicken Turnovers Anyway, to the stated recipe from "Memoirs & Menus" by Georges Spunt. Grind or chop the chicken breasts until they are finely minced. Heat the oil in a skillet. Toss the onions in the oil until they are just tender. Add the walnuts and fry 1-2 minutes. Remove the onions and walnuts from the pan with a slotted spoon. Fry the minced chicken in the oil remaining in the pan until meat loses its pinkness. Add the cornstarch and seasonings and toss for 1-2 minutes. Then remove from fire and add onions and walnuts. Let cool; then drain off any excess liquid. Sift flour with salt. Add oil and just enough warm water to make a paste smooth enough to roll. On a floured board, roll out pastry as thin as possible. Cut with 3-inch round cookie cutter. Fill with 1 teaspoon of chicken filling. Press edges to make a crescent. Heat about 3 inches of oil in a large skillet until the oil sizzles around a cube of bread dropped into it. Fry turnovers lightly until golden. Serve at once. In larger sizes these make an excellent first or luncheon course. In the 3-inch size, they are ideal hors d'oeuvres, although my Iraqui-Jewish friends served these at tea. JEWISH-FOOD digest V96 #004 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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