Pasties crispy chicken marsala

pasties crispy chicken marsala

An original variant for typical chicken pies. Almonds, the seeds and the Marsala give them distinction and irresistible flavor. Fiends, they are very easy to do.

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  • 12 caps sandwiched empanadas
  • 3 Supreme of chicken cut in cubes
  • 150 g of onion of verdeo
  • 150 g of Leek
  • 200 g of almonds
  • 100 GR of cheese Parmesan
  • 100 cream cm3
  • 50 cm3 of Marsala
  • 20 GR of butter
  • 1 clove of garlic
  • Salt and pepper
  • A handful of seeds of pumpkin
  1. STEP 1
  2. Toast the almonds in the oven at 150 ° during each 15 minutes or until golden brown. Chop them coarsely and reserve them for later.
  3. STEP 2
  4. Cut the leek and scallions into slices and FRY in butter with chopped garlic. Add the Marsala and add the milk cream, Parmesan cheese, salt and pepper (eye with the salt because the cheese already is salty).
  5. On the other hand Brown in neutral oil cut chicken into cubes and add to the previous preparation. Cook a few more minutes for the flavors to mix, turn off the heat and add almonds. Leave to cool.
  6. STEP 3
  7. Assemble the empanadas with the cold filling, close them well by pressing the edges or with a repulgue, place on a greased oven plate, paint the pies with lard (a very important detail) with a pinch of sugar, and add some pumpkin seeds or other.
  8. Cook for 18 minutes to 190 ° or until they are golden.
Recipes easy to https://recetasdecocinafaciles.NET /

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