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:
- Preheat oven to 400.
- 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.
- 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.
- 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.
- 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.
- 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.