Flash Un Kas Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) (For the pastry:) | |
| Salt | 1 Pinch (For the pastry:) | |
| Neufchatel cheese package | 2 (For the pastry:) | |
| Butter margarine | 1/2 Cup (16 tbs) (For the pastry:) | |
| Cold water | 2 Tablespoon (For the pastry:) | |
| 1 tablespoon unsalted butter or margarine | ||
| 2 green onions, with tops, finely chopped (1/4 cup) | ||
| Shallots | 2 Large, finely chopped (For the filling:) | |
| Chicken breasts | 1 pound, skinned (For the filling:) | |
| Chopped | 1/3 Cup (16 tbs), baked (For the filling:) | |
| Milk fat | 1/4 Cup (16 tbs) (For the filling:) | |
| Parsley | 1/4 Cup (16 tbs), minced (For the filling:) | |
| Black pepper | 3/4 Teaspoon (For the filling:) | |
| Salt | 1/4 Teaspoon (For the filling:) | |
| Nonstick cooking spray | ||
| Egg white | 1 Large (For the filling:) | |
| Cold water | 1 Teaspoon (For the filling:) | |
Directions
1. To prepare the pastry: In a large bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut in the cream cheese and butter until coarse crumbs form. Stir in the water to form a dough, then wrap and chill for 1 hour.
2. To prepare the filling: In a small skillet, melt the butter over moderately high heat. Add the green onions and shallots and saute for 5 minutes or until tender. Spoon into a food processor with the chicken, ham, milk, parsley, pepper, and salt. Process 1 minute or until smooth.
3. Preheat the oven to 375 °F and spray 2 baking sheets with the cooking spray. On a floured surface, roll out the chilled pastry dough, 1/2 at a time, into a 16-inch circle, 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut the dough into 48 circles. Spoon 1 tablespoon of filling on half of each pastry circle, then fold the pastry over, forming a semi-circle. Using the back of a fork, seal the edges, and place on the baking sheets. (If making ahead, refrigerate at this point.) In a cup, beat the egg white and water; brush on the pastries with a pastry brush. Bake for 20 minutes or until crisp. Serve hot.
2. To prepare the filling: In a small skillet, melt the butter over moderately high heat. Add the green onions and shallots and saute for 5 minutes or until tender. Spoon into a food processor with the chicken, ham, milk, parsley, pepper, and salt. Process 1 minute or until smooth.
3. Preheat the oven to 375 °F and spray 2 baking sheets with the cooking spray. On a floured surface, roll out the chilled pastry dough, 1/2 at a time, into a 16-inch circle, 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut the dough into 48 circles. Spoon 1 tablespoon of filling on half of each pastry circle, then fold the pastry over, forming a semi-circle. Using the back of a fork, seal the edges, and place on the baking sheets. (If making ahead, refrigerate at this point.) In a cup, beat the egg white and water; brush on the pastries with a pastry brush. Bake for 20 minutes or until crisp. Serve hot.
Chef
