Ingredients
The following ingredients have 8 Servings
- 1/2 cup flour
- 8 oz cream cheese (room temperature)
- 1 teaspoon baking powder
- 1 egg + 5 tablespoons water (for brushing)
- pinch salt
- 8 oz chicken breasts (chopped)
- 1/2 cup red onion (chopped)
- 4 cloves garlic (minced)
- 2 tablespoons white wine
- 4 tablespoons lime juice
- 5 tablespoons lemon juice
- 3 tablespoons cumin
- 1 tablespoon cilantro (chopped)
- 2 chile peppers (optional, to taste)
- salt & pepper (to taste)
Instruction
- Preheat oven to 375 F. Begin by forming your dough by creaming together the cream cheese and 1/2 stick of butter. Add flour slowly until crumbly dough forms, then use the remaining 1/2 stick of butter to create a soft dough. Refrigerate 1 hour.
- Chop the onions, garlic, and Chile peppers (if using), and toss in to a pan over medium high heat with a tablespoon of butter. Saute until the onion is turning translucent, then remove from the pan.
- In the same pan, add the cubed chicken and cook until just browning. Then add the white wine, cumin, cilantro, lemon and lime juices and bring to a boil.
- Add the onions and reduce the heat. Add 1 tablespoon of flour at a time to the mix to thicken it. Remove from the heat and allow to cool for an hour.
- Take the chilled dough and separate it into eighths. Dust a work surface with flour and use a rolling pin to flatten the balls to about 1/8 inch thick.
- Spoon about 1 tablespoon of the filling onto the center of each flattened ball, then fold over the edges and press together. Use a pizza cutter to trim the edges.
- Brush with the egg and water glaze, then pop into the oven for 15-20 minutes, or until golden brown. Serve warm. Save leftovers in an airtight container in the fridge for up to a week. Enjoy!
