Ingredients:
1 1/4 cups shortening
4 cups flour, and a little more as needed
2 teaspoons salt
1 1/4 cups water
2 tablespoons turmeric
1/2 teaspoon vanilla extract
2 lbs ground chicken
14 ounces chicken stock or 14 ounces chicken broth
1 large onions, quartered
2 scotch bonnet peppers or 3 habaneros ( if you dont like it hot, just use 2 jalapenos)
1 1/2 teaspoons fresh ground black pepper
2 bay leaves
2 1/2 teaspoons paprika
1 teaspoon herbes de provence
1 cup plain breadcrumbs, heaping
1 cup breadcrumbs
1/2 teaspoon salt
Directions:
For your pastry, you will want to take out a saucepan and add the water, shortening and salt and vanilla to the pan.
Heat this mixture to medium heat and allow the shortening to completely melt.
In a large GLASS mixing bowl (do NOT use plastic as spice will stain it!) combine your flour and turmeric.
Add the water mixture to the flour and work the mixture into a very soft, semi-sticky dough.
You may need to add a bit more flour to the dough to make it the right consistancy.
You dont want it to be liquidy!
You want a soft, semi-sticky dough, but not very sticky!
Ive had to add 1/8 cup extra flour once, and even 1/2 cup more flour another time, so just play with it adding flour as you see fit.
You will now need to either 1 refrigerate the dough over night, or 2 put dough in glass bowl and cover with foil TIGHTLY, and freeze for approximately 2 hours, pressing dough a little half way between chilling.
After you have chilled overnight, or 20 minutes before your dough is done chilling in the freezer (DO NOT REMOVE IT FROM FREEZER UNTIL YOU ARE READY TO USE IT), you will want to start your filling.
Take out a nice sized pan and add your ground chicken to it.
Do not turn your heat on.
In your food processor, grind your onion quarters, stock, peppers and freshly ground black pepper.
After you are done grinding, add this mixture to the pan with your ground chicken and thoroughly combine, making sure that you have no”chunks” of chicken left.
Next you will want to add your two bay leaves, paprika, and herbs.
Simmer this mixture uncovered, while stirring constantly and breaking up lumps with a wooden spoon.
You will want to simmer the mixture until it becomes the consistancy of a moist paste, and MOST of the liquid has boiled off, but you want it to have a nice amount of moisture with a bit of liquid left.
Once the mixture is as stated, remove from heat and take out your bay leaves.
Add the bread crumbs to the meat mixture and combine thoroughly.
Set mixture aside and allow it to cool.
Add breadcrumbs, mix well, and leave to cool.
Now you can take your dough out of the refrigerator (or freezer if you decided to freeze it).
WARNING: DOUGH WILL STAIN CLOTHING, PLASTIC, SKIN, ETC.
BE CAUTIOUS WITH DOUGH!
Preheat your oven to 400 degrees F.
Roll sections of dough (size is up to you!) dough into circles to about a little over 1/8 inch thick.
I usually use about 2-3 heaping tablespoons worth of dough for one patty (you can make them really small for small appetizers– its really up to you), and fill centers with meat mixture.
Fold dough over and crimp the edges of the pastry shut to form a moon-shaped patty.
You need to make sure that you do this while your dough is COLD, otherwise they will not work out in your favor.
Put the patties on a greased baking sheet and bake for 20-25 minutes until pastry has browned nicely.
If you want you can also freeze these patties after you have formed them without baking them, and then take one out, pop it in a preheated oven (400F) for 30-35 minutes and you have a quick meal!
ENJOY!
If you have any questions dont be afraid to ask.
Servings: Serve
Time preparation: 45 min.
Time total: 70 min.