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RECIPE INDEX
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Ingredients
1 pound of ground chicken
1 whole white onion chopped
3 cloves of garlic crushed
1 tsp of crushed ginger
2 chili peppers chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tbsp Worcestershire sauce
1 tbsp black pepper
1 tbsp salt
1/2 cup chopped cilantro
1 tsp chopped oregano
1 tsp chopped rosemary
1 tsp fine thyme
2 cups cooking oil
juice of 1 lime
1 package of pie crust
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Prepare and chop all your herbs and spices.
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Heat 1/2 tbsp oil on medium heat in a wide frying
pan.
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Add your chopped onions to the oil and sauté for 1 minute.
Add your crushed garlic, chili peppers, ginger, oregano,
rosemary and thyme. Let it fry for about 30 seconds until
fragrant.
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Add your ground meat. Start breaking
up the meat in the pan as it cooks.
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After the meat has been broken down a little,
add in your dry spices, the salt, black pepper,
coriander, cumin and paprika.
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Continue cooking, if you notice your
meat drying out add a 1/2 cup of water
to it. The meat itself will take about 20
minutes to fully cook.
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At the very end of the cooking you are going to
add in your cilantro and turn the stove off.
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Let your filling of the meat cool before filling
your pie crust.
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While your meat is cooling, roll out your pie
crust on a clean surface.
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Make as many circles as you can using
a cookie cutter.
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Fill your little round pie crust with the filling. Note do not over
fill the crust or it will not seal properly and will spill out in the
hot oil while frying and that could be bad.
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Using your finger just dab a little water around
the edges of the pie crust before folding it over in
half. Press the edges firmly using a fork
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Fill your pot with oil about 1/4 way up. Heat the oil
to 325 degrees.
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Add in about 5-6 of the crust at a time. Do not
over crowd the oil.
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It will not take long for the crust to turn a nice
golden brown color. Using a slotted spoon
remove it from the oil after cooking and drain on
paper towels.
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Pop one into your mouth and enjoy!
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