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Chicken, Pistachio and Cranberry Phyllo Cup https://www.metro.ca/userfiles/image/recipes/baluchon-poulet-pistache-canneberges-6952.jpg PT30M PT05M PT35M
Preheat oven at 375°F (190°C ).In a pan, add cooking butter and sear chicken, shallots and cook for 2 to 3 minutes. Seasoned, drained and cool the preparation.In a bowl, combine the chicken, the cranberries, the pistachios, the cheese, the chive and the cream of mushrooms. Reserved.On a working surface, lay each sheet of phyllo dough and brush them with the melted butter. Stacked all sheets and with the help of a knife, cut into 12 equal squares.In the center of each square, place 15 ml (1 tablespoon) of stuffing, bring each corner of the dough towards the center. Pinched the tip of the dough to secure the top.Place cups onto a baking sheet and cook until light golden brown (4-5 minutes).
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stuffing 1 shallots, minced 16 oz (450 g) chicken, minced 1 Tbsp. (15 mL) cooking (clarified) butter 2 oz (60 g) dried cranberries 2 oz (60 g) pistachio, pealed and crushed 3 oz (100 g) fresh goat cheese 1/2 oz (15 g) chive, minced 10 oz (284 mL) cream of mushroom 2 to 3 Tabasco sauce Salt and pepper to taste bundles: 8 sheets phyllo dough 1/4 cup (60 mL) cooking (clarified) butter, melted
Chicken, Pistachio and Cranberry Phyllo Cup

Chicken, Pistachio and Cranberry Phyllo Cup

Rate this recipe
2 Votes
48
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • stuffing
  • 1
    shallots, minced
  • 16 oz
    (450 g)
    chicken, minced
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  • 1 Tbsp.
    (15 mL)
    cooking (clarified) butter
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  • 2 oz
    (60 g)
    dried cranberries
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  • 2 oz
    (60 g)
    pistachio, pealed and crushed
  • 3 oz
    (100 g)
    fresh goat cheese
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  • 1/2 oz
    (15 g)
    chive, minced
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  • 10 oz
    (284 mL)
    cream of mushroom
  • 2 to 3
    Tabasco sauce

  • Salt and pepper to taste

  • bundles:
  • 8
    sheets phyllo dough
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  • 1/4 cup
    (60 mL)
    cooking (clarified) butter, melted
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Imprimer ma sélection

Preparation

Preheat oven at 375°F (190°C ).

In a pan, add cooking butter and sear chicken, shallots and cook for 2 to 3 minutes. Seasoned, drained and cool the preparation.

In a bowl, combine the chicken, the cranberries, the pistachios, the cheese, the chive and the cream of mushrooms. Reserved.

On a working surface, lay each sheet of phyllo dough and brush them with the melted butter. Stacked all sheets and with the help of a knife, cut into 12 equal squares.

In the center of each square, place 15 ml (1 tablespoon) of stuffing, bring each corner of the dough towards the center. Pinched the tip of the dough to secure the top.

Place cups onto a baking sheet and cook until light golden brown (4-5 minutes).

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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