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Add a photoServings: 12
Ingredients
- 2 x Boneless skinless chicken breasts (8 ounce ea)
- 1 sm Onion quartered
- 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste Water to cover
- 1 Tbsp. Butter
- 3 c. Flour plus
- 1 Tbsp. Flour
- 1 3/4 c. Lowfat milk divided
- 1/2 c. Chopped onions
- 2 tsp Minced garlic
- 2 Tbsp. Minced green onions, green part only
- 2 tsp Finely-minced fresh parsley leaves
- 1 dsh Warm sauce
- 1 1/2 tsp Salt
- 3/4 tsp Baking pwdr
- 6 Tbsp. Lard
- 1 x Egg Solid vegetable shortening for deep-frying
Directions
- Preheat the fryer.
- Season the chicken with salt and pepper. Place the chicken in a shallow saucepan, over medium heat. Add in the onions and bay leaf. Cover with water. Bring the liquid to a boil, reduce the heat to medium-low and simmer for about 15 min or possibly till tender. Remove and throw away the liquid. Cold the chicken.
- In a small saute/fry pan, over medium heat, heat 1 Tbsp. of the butter. Stir in 1 Tbsp. of the flour and cook for 1 minute. Whisk in the 1 c. of the lowfat milk. Season with salt and pepper. Cook till the mix thickens, about 4 min. Remove from the heat and cold.
- Dice the chicken into small pcs. In a food processor, fitted with a metal blade, add in the diced chicken, chopped onions, garlic, green onions and parsley. Process till the mix is mixed well. Add in sufficient of the lowfat milk sauce till the mix is smooth and creamy. Season with warm sauce, salt and pepper. Set aside.
- Sift the remaining 3 c. flour, salt, and baking pwdr into a mixing bowl. Cut in the lard unit it resembles coarse meal. In a small bowl, beat the egg with the remaining 3/4 c. lowfat milk. Gradually add in the egg mix to the flour mix, working it to make a thick dough. Divide the dough into 24 equal portions.
- On a lightly floured surface, roll the dough pcs into thin rounds, about 3 inches in diameter. Put about 1 Tbsp. of the mix in the center of each round, fold over and crimp the edges with a fork. Heat the shortening in a deep pot or possibly an electric deep-fryer to 360 degrees. Fry the pies, 2 to 3 at a time, till golden. Drain on paper towels and serve immediately.
- This recipe yields 24 hand pies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 103 | |
| Calories from Fat 74 | 72% |
| Total Fat 8.19g | 10% |
| Saturated Fat 3.49g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 403mg | 17% |
| Potassium 101mg | 3% |
| Total Carbs 3.6g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.42g | 2% |
| Protein 3.69g | 6% |
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