INGREDIENTS

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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