Mini Chicken Bsteeyas Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

Steps:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl. Set aside.
• Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
• Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
• In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
• On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover the remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
• Working with 1 rectangle at a time, place 1 tablespoon chicken mixture 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make 54 rolls total. Brush with butter, and arrange seam sides down on parchment-lined baking sheets.
• Freeze (uncovered) until firm, about 1 hour. Transfer to airtight containers, and freeze until ready to use, up to 6 weeks.
• To serve, preheat oven to 425 degrees. Place logs on parchment-lined baking sheets; bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.

Steps:

• For the fruit: mix all ingredients in 1/4 cup of warm water and leave to macerate and rehydrate for at least four hours.
• For the nuts: lightly grease a baking sheet and set aside. In a skillet, melt sugar over medium heat and cook, swirling the pan, until it reaches a dark caramel color. Add butter, then nuts, and stir until nuts are covered with caramel and butter, about 5 minutes. Spread mixture on baking sheet to cool.
• For the almond cream: beat butter and sugar together in a bowl until smooth, add egg yolk, mix well, then stir in flour, cinnamon and ginger.
• Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
• Cut phyllo sheets in half and work with three pieces at a time, keeping the remaining sheets covered with plastic wrap so they don't dry out. Brush one piece with melted butter, place another half sheet on top at a 45-degree angle and brush with more butter. Place third in opposite direction at a 45-degree angle and brush with butter. Carefully lifting sheets, slide a 4-inch saucer under phyllo. Spread 1/8 of almond cream in phyllo center, sprinkle almond cream with 1/4 of nuts and 1/4 of fruit, then cover with another 1/8 of cream. Fold phyllo flaps over center, creating a disk- shaped pie. Brush with butter. Repeat to make three more bsteeyas. Place on baking sheet.
• Bake until golden brown, about 15 minutes, turning over after 7 minutes. Remove from oven. Dust with a little sugar and cinnamon. Serve with ginger ice cream.

Steps:

• Mix chicken mince, garlic powder, onion powder, parsely and 1/3 cup breadcrumbs together in a bowl.
• Seperate into a rough oval ball (2 in x 1 in x 1 in).
• Poke a hole in the middle of the mix and add a teaspoon of garlic butter and cover up with the surrounding mix.
• coat lightly in flour.
• dip in milk and then breadcrumb parsely mix.
• re-dip in milk and re-dip in breadcrumb parsely mix.
• In a small pan or heat oil and shallow fry until golden.
• Place mini kiev's in a Pre-heated 180 C oven for 10 minutes.
• Take out of oven, dry excess oil with paper towel and serve!