When I say spicy, I mean spicy. If you like a real kick in your food, you will enjoy these. I served them on a bed of sweet cole slaw to cut the heat.
2 tablespoons oil
1 habanero pepper, seeded and chopped (use gloves or just wash your hands well and don’t touch your eyes – these are hot!)
1 onion, diced
2 teaspoons minced garlic
1 pounded ground chicken breast
¼ cup shredded carrot
2 teaspoon chili sauce
2 teaspoons lime juice
1 teaspoon apple cider vinegar
1 tablespoon chopped scallions (green part only)
½ teaspoon pepper
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 package puff pastry squares (3-inch by 3-inch) – about 40
1 tablespoon water
Heat oil in a large skillet over medium-high heat. Briefly sauté pepper, onion and garlic. Add chicken and cook until browned. Add remaining ingredients through the nutmeg and continue to sauté until vegetables are soft and everything is well combined. Place tablespoon of mixture on each puff pastry square and fold over to seal (use fingers or fork). Preheat oven to 400 degrees. Place squares on greased baking sheet. Whisk together egg and water and brush top of squares. Bake until browned – 20 to 30 minutes.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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