Lunch: Haitian Chicken Pâté Puffs Recipe | Myrecipes

Recipe by Bruce Weinstein and Mark Scarbrough Rather than a more traditional pâté, a chicken picadillo is first made and then whirred up for a filling in these little first-course, Haitian puff-pastry packets. The filling is then sealed in the dough and

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Haitian Chicken Pâté Puffs Recipe | Myrecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 habanero pepper
Cooking spray
1/4 cup chopped yellow onion
2 teaspoons minced garlic
1/2 pound ground chicken breast
1/4 cup shredded carrot
2 teaspoons no-salt-added tomato paste
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1 tablespoon chopped green onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon grated whole nutmeg
1 (14-ounce) package frozen puff pastry, thawed (such as Dufour)
1 large egg
1 tablespoon water

Instructions

Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add minced habanero, onion, and garlic to pan; sauté 3 minutes or until tender, stirring frequently. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add carrot; cook 2 minutes. Add tomato paste; cook 1 minute, stirring constantly. Add lime juice and vinegar, scraping pan to loosen browned bits. Add green onions and next 6 ingredients (through nutmeg); stir well. Remove from heat; cool mixture to room temperature.
Place cooled chicken mixture in a food processor; process until almost smooth (mixture will begin to clump).
Preheat oven to 400 °.
Roll puff pastry into a 15 x 12 –inch rectangle on a lightly floured surface. Cut puff pastry into 20 (3-inch) squares. Combine egg and water, stirring with a whisk. Brush egg mixture along edges of pastry squares; spoon about 1 scant tablespoon filling in center of each pastry square. Fold each pastry square in half; press edges closed with tines of a fork. Brush top with egg wash; arrange 1 inch apart on a baking sheet. Bake at 400 ° for 20 minutes or until puffed and golden brown.

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