Snoesig, hand-hoender potpastei: Probeer die resep

Debi Morgan, the creator of the Southern food blog Quiche My Grits, haar gedeel “Hoender Pot Hand Pasteie” resep met Fox News.

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In haar blogpos, Morgan says the dish isperfect for on-the-go families,” picnic lunches or just for easy at-home dinners.

Debi Morgan, die skepper van die Suider-kosblog Quiche My Grits, haar gedeel "Hoender Pot Hand Pasteie" recipe with Fox New.

Debi Morgan, die skepper van die Suider-kosblog Quiche My Grits, haar gedeel “Hoender Pot Hand Pasteie” recipe with Fox New. (Met vergunning van Quiche My Grits)

She also wrote in her post that the handheld chicken pot pies can be frozen and reheated later.

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“Ryk, creamy filling is wrapped inside a butter puff pastry for an easy meal that you hold in your hand,” Morgan skryf.

To try it yourself, here’s theHoender Pot Hand Pasteierecipe from Quiche My Grits.

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Bestanddele

1 puff pastry sheet, thawed

1 cup rotisserie chicken, cubed

4 oz. sour cream

½ can (10 oz) cream of chicken soup

1 cup frozen mixed vegetables, steamed 5 minute

½ small sweet onion, diced

¼ teaspoon. dried Italian herbs

dash of garlic powder

dash of black pepper

salt to taste

egg wash (one beaten egg + a little milk)

In her blog post, Morgan says the dish is "perfect for on-the-go families," picnic lunches or just for easy at-home dinners.

In her blog post, Morgan says the dish isperfect for on-the-go families,” picnic lunches or just for easy at-home dinners. (Met vergunning van Quiche My Grits)

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Instructions

1. Preheat oven to 425 grade.

2. Roll out puff pastry sheet and cut into 8 rectangles with a pizza cutter.

3. Cube chicken and place in a large bowl.

4. Add sour cream, chicken soup, steamed vegetables, onion and seasonings. Mix well.

5. Spoon a generous amount of filling onto the middle of half of the puff pastry rectangles.

6. Stretch the other rectangles to fit over the ones with filling. Press around edges to seal.

7. Press the tines of a fork around each pastry to close together.

8. Prick top of each pastry with a fork or knife to create a vent for steam.

9. Brush pastries with egg wash.

10. Bake at 425 degrees for 20 minutes until crispy and golden brown.

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