Ideal for an outdoor meal or for after-school snacks, these gluten-free chicken picnic pies are sure to delight!
1 Package of Geefree Puff Pastry Dough
Gluten-Free flour for dusting
3/4 lb chicken, ground
4 slices bacon
1 tablespoon butter, unsalted
1 1/2 tablespoon gluten-free flour
1 cup milk (any type)
1/2 teaspoon chicken stock powder
1/2 cup leeks, chopped (white part)
1 oz blue cheese, crumbled
1 egg, lightly beaten for egg wash
vegetable oil for frying
sandwich sealer (optional)
Bring dough to room temperature. Heat oil to 375°F.
In a medium-sized saucepan, dry fry chicken and bacon until cooked, then set aside.
Melt butter in a sauce pan (you can use the same one, just remove the chicken mixture).
Dust counter with gluten-free flour. Take dough and roll it out to approximately 1/4-inch thick.
Cut into rounds or squares then take about a tablespoon of filling and put in the center of the dough. Brush edges with egg wash and place another round on top. Press edges tightly. You can use a cut-and-seal press as well.
Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After pies are formed, place on a greased sheet pan and egg wash the tops.
Bake for approximately 20 to 25 minutes or until golden brown.
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