Cinnamon Chicken and Pine Nut Pastries

I love to bring fun appetizers to my family’s house for the holidays. This was one of them this Thanksgiving. YUM.

Cinnamon Chicken and Pine Nut Pastries
adapted from this recipe

Here’s what I used:

  • 2 tsp olive oil, plus more for spraying
  • 3 small onions, finely chopped
  • 1 lb (about) skinless chicken breast, chopped into teeny tiny pieces
  • 1/4 cup pine nuts, lightly toasted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1.5 tsp sumac (or you could use 1 tbsp lemon juice instead)
  • 1 lb puff pastry (1 package), defrosted in fridge for 2 days
  • a little AP flour for dusting and de-sticking
  • kosher salt & freshly ground black pepper

Here’s what I did:

  1. Preheat oven to 400.
  2. Heat olive oil in a large frying pan over medium heat. Add onions, season with S&P, and cook for 10-15 minutes until they are tender and slightly caramelized.
  3. Season the chicken with S&P and add to the pan for 5 minutes. Stir in the pine nuts, cinnamon, allspice, sumac (or lemon juice) and cook for 2 more minutes. Taste for seasoning and adjust as you see fit (i added a little more cinnamon). Cool.
  4. Roll out puff pastry thinly on a lightly floured surface. Using the wide part of a coffee mug (or if you have a fancy pants cookie cutter, use that i guess), cut out 3 inch discs.
  5. Put a heaping tsp of the chicken mixture into the center of the disc, moisten the edges of the pastry, and seal into a little pundle. Repeat until the puff pastry/chicken is gone.
  6. Place on baking trays lined with foil that’s been sprayed with non-stick cooking spray. Spray or brush each pastry lightly with olive oil and bake for 15-20 minutes until lightly golden brown. Sprinkle with sea salt and serve warm.
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