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soknivesout wrote in chef_wut

they looked and smelled good, but i didn't try any. the entire batch was gone between an eight and three year old, so i'm guessing they tasted pretty good.

1 packet or 2 1/4 teaspoons active dry yeast
1 cup warm water
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F.
(borrowed from Emeril Lagasse at the website)

3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups leftover shredded, cooked chicken meat (i used two leftover wings from a big chicken and just boiled it cause i do'nt know how to cook chicken)
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced

In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.


preheat your oven to 375.

On a floured surface roll out about half of the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or if you're broke like me and don't have shit for kitchen supplies.. use a mayonnaise or jelly jar lid. Reroll scraps and cut more circles until the pastry is used up.

Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.

Place turnovers on a baking sheet and bake at 375 degrees F for 15 to 20 minutes or until golden brown.

i had quite a bit of leftover dough that got turned into mini pizzas for snacks.

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(Deleted comment)
i suck at doughs and this is a super super easy recipe.

(Deleted comment)
thanks! i'm not a mom though, i'm just a nanny. and my parents were that way too.

these look so tasty! the last time i had an empanada thing, it was too doughey and really dry :(

Ooh pasties? Sounds so yummy...

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