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Linabella’s Gourmet All Natural Pesto alla Genovese
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Linabella’s Tiny Pesto Chicken Turnovers
½ (8oz) pkg. Cream Cheese Softened
½ cup butter, softened
1 cup of all-purpose flour
1 cup of cooked chicken, finely chopped (can be canned chicken)
¼ cup of Linabella’s Pesto (your favorite flavor)
1 Egg, beaten with 1 teaspoon of water (for egg wash)
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½ (8oz) pkg. Cream Cheese Softened
½ cup butter, softened
1 cup of all-purpose flour
1 cup of cooked chicken, finely chopped (can be canned chicken)
¼ cup of Linabella’s Pesto (your favorite flavor)
1 Egg, beaten with 1 teaspoon of water (for egg wash)
Preheat oven to 375F.
Beat cream cheese and butter together until light and fluffy. Blend in flour to make a soft dough. Turn out onto floured surface and knead lightly 10 – 12 strokes. Wrap in plastic wrap and refrigerate until firm enough to handle.
Combine chopped chicken and pesto (add more pesto depending on how strong you like it); blend thoroughly. Set aside while rolling out dough.
Roll dough on well-floured surface to 1/16 inch thickness. Cut into 3-inch rounds or smaller, depending on how large you what the appetizers. Place one heaping teaspoon filling on each pastry round (use less filling if you made the rounds smaller). Brush edges of pastry with egg. Fold pastry rounds in half over filling. Seal edges together with a fork. Brush tops with remaining egg. Bake at 375F for 13 – 16 minutes or until golden.
Makes about 20 appetizers.
You can make these ahead of time and freeze before baking (freeze them in a single layer – once frozen you can put them in a freezer bag). Take out of freezer, let thaw and then bake as stated above.
Alternate ideas: Use cookie cutters (2 of the same shape - on top of each other) for different holidays. Add some liquid food coloring to the egg wash to give them a painted look.
Linabella’s Gourmet Garlic Farm, LLC w Oakham, MA
(508) 882-3030 w www.linabellaspesto.com
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