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Chicken And Portobello Mushroom Pasties Recipe
Dough to make 2-crust 9" pie (I used refrigerated pie crusts and cut each into thirds as pie shaped wedges)
3 tablespoons olive oil
1 rounded teaspoon minced garlic
1 small yellow onion, finely chopped
2 cups chopped portobello mushrooms
1 1/4 cups chopped broccoli florets (I used frozen)
2/3 cup marinara sauce
3 cups diced cooked chicken breast
2 cups shredded par-skim mozzarella cheese
Milk, for glazing top
Divide dough into 6 equal portions and roll each out into a 7" round, 1/4" thick. Over medium-hight heat, warm the olive oil in a skillet and saute the garlic and onion for 2 minutes; add the mushrooms and saute 2 minutes. Add the broccoli and saute until it is bright green and tender, about 5 minutes. Remove from the heat and mix in the marinara sauce, chicken, and mozzarella. When cool, spoon onto the middle of each round of dough. Fold over, crimp the seal edge, and brush with milk. Bake 20 minutes, or until the pasties are golden brown. Serve hot.
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