Haitian Chicken Pâté Puffs

YIELD: 20 servings (serving size: 1 pâté puff)
COURSE:Appetizers, Hors d'Oeuvres

Ingredients
1 habanero pepper
Cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 pound ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
1 (14-ounce) package frozen puff pastry, thawed (such as Dufour)
1 large egg
1 tablespoon water

Preparation
1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
2. Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
3. Preheat oven to 400°.
4. Roll puff pastry into a 15 x 12–inch rectangle on a lightly floured surface. Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork. Brush top with egg wash; arrange 1 inch apart on a baking sheet. Bake at 400° for 20 minutes or until puffed and golden brown.

Haitian Patties "I Loooooooove Them♥ :-) ♥"

1 cup cold water
1 tsp salt
3 cups all-purpose flour
1 cup vegetable shortening and 1/4 cup butter mixed together
1 egg yolk, beaten
2 tsp of parsley
2 chopped shallots
1 chopped garlic clove
1 lbs pound ground beef, seasoned
1 tbsp of beef or broth
Hot pepper to taste

Directions
1.Pound to paste the parsley, pepper, shallot, and garlic. Add seasoning paste and broth to cooked beef and mix well.
2. Cook covered on medium heat for 10 minutes. Stir constantly.
3.Uncover until liquids are absorbed. Now filling is ready. Place flour in a large mixing bowl and make a whole in the center. Pour in water and salt. Mix lightly with a spoon without kneading. Place dough in refrigerator 30 minutes.
4.Roll the dough into a rectangle 1/4 inch thick. Spread half the shortening mix on the dough. Fold one side over the middle and spread this section with the remaining shortening. Fold over the remaining section and again roll out to 1/4 inch thickness. Fold again into thirds and roll out. Repeat this rolling process a third time. Refrigerate dough overnight.
5.Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds.
6.Place a tablespoonful of beef on one side of the dough rounds. Fold and lightly press ends together. Place the patties on a baking sheet. Brush the . Cover with remaining rounds, pressing the edges down. Brush the tops and edges of the patties with egg yolk before placing in the oven. Place a pan of water on the bottom rack of the oven.
7.Bake at 400 F 30 minutes, then turn the oven control to 300 F and bake 20 minutes, or until golden brown.

**I love having meat in the filling that goes in the center of the patty...
**I love it with the sauce to dip my patties into
**Feel free to fry them in an oil of your choice or Oven bake them "I ♥ them either way

--I will make a video for this toturial--

-♥Essie

Swanson Citrus Chicken w/ rice

4 skinless, boneless,chicken breast
1 3/4 cups swanson chicken broth
1/2 cup orange juice
1/2 cup chopped onions
Prep: 5 min. Cook: 35 min. Makes: 4 servings
1 cup uncooked regular long-grain white rice
3 tbsp. Chopped fresh parsley
Sauteed orange slices
1. Cook chicken in medium nonstick skillet over medium-high heat 10 min. Or until browned. Set chicken aside.
2. Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
3. Return chicken to skillet. Cover and cook 10 min. Or until the chicken and rice are cooked. Stir in parsley.
** for special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices,

-♥Essie

How to Make a Proffesional Diaper Cake on a budget♥for a girl.wmv

I know it has nothing to do w/food but I thought I would share my creation w/ yoU:)

www.youtube.com/ladyen7