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Recipe by Efrat Libfroind

Pastry Pouches with Piquant Chicken Filling

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Meat Meat
Medium Medium
8 Servings
Allergens
2 Hours
Diets

No Diets specified

The appeal of this dish lies in its stunning presentation. It’s so simple to prepare, yet it turns a familiar favorite into something special. And take my advice: Don’t skip the tahini-date sauce, because it always steals the show. Yield: 25 pouches

Ingredients

Pastry

  • 2 tablespoons Gefen Instant Dry Yeast or other active dry yeast

  • 2 tablespoons sugar

  • 1/3 cup warm water

  • 6 cups flour

  • 1/2 cup margarine

  • 1/2 cup oil

  • 2 whole eggs plus 2 yolks

  • 1 heaping teaspoon salt

  • 1/2 to 2/3 cup water

Filling

  • 1/4 cup oil

  • 4 shallots or 1 onion, thinly sliced

  • 4 cloves garlic, chopped

  • 1/2 pound ground chicken breast or deboned chicken thighs

  • 1/4 teaspoon salt

  • pinch of coarsely ground Gefen Black Pepper

Sauce

  • handful of parsley

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt

For Assembling

  • oven-safe twine, raffia ribbon, or thin satin ribbon to tie the pouches

Directions

Prepare the Pastry

1.

Place yeast in a mixer bowl. Add sugar and warm water, and allow to proof for 15 minutes.

2.

Add remaining ingredients and knead 10 minutes, until dough is smooth and elastic.

3.

Let rise for 30 minutes.

Prepare the Filling

1.

Heat oil in a sauté pan over low heat. Add shallots and garlic, and cook about 10 minutes.

2.

Add ground chicken and cook, stirring constantly, for about five minutes.

3.

Add seasoning and remaining filling ingredients. Cook two additional minutes. Remove from heat and let cool.

Assemble and Bake

1.

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2.

Divide dough into 25 balls. Roll out each ball into a flat circle, approximately four inches in diameter. Place a heaping tablespoon of filling in the center of the circle and gather the edges of the circle together to form a pouch. Using twine, raffia, or ribbon, tie the top of the pouch.

3.

Place pouches on prepared baking sheet. Glaze with beaten egg. Bake for about 30 minutes, until golden. During the baking, the pouches will expand and the dough will look rounder.

Tips:

For an especially beautiful finished product, cut circles out of the rolled-out dough with a smooth or fluted cookie cutter.

Prepare the Sauce

1.

Combine all sauce ingredients in a medium bowl, and blend using an immersion blender until a smooth mixture is formed.

To Serve

1.

Pour about three tablespoons sauce on the center of each plate and place a baked pouch on top.

Pastry Pouches with Piquant Chicken Filling

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