Flash Un Kas
|For the pastry|
|All purpose flour||2 Cup (32 tbs)|
|Neufchatel cream cheese||16 Ounce (2 Packages Of 8 Ounce Each)|
|Unsalted butter/Margarine||1⁄2 Cup (8 tbs)|
|Cold water||2 Tablespoon|
|For the filling|
|Unsalted butter/Margarine||1 Tablespoon|
|Green onion with tops||2 , finely chopped to make 1/4 cup|
|Shallots||2 Large, finely chopped to make 1/4 cup|
|Skinless boneless chicken breasts||1 Pound, cooked and cubed to make 2 3/4 cups|
|Chopped baked ham||2 Ounce (1/3 Cup)|
|1% milk||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Black pepper||3⁄4 Teaspoon|
|Non stick cooking spray||1|
|Egg white||1 Large|
|Cold water||1 Teaspoon|
1. To prepare the pastry: In a large bowl, combine the flour and salt. Using a pastry blender or 2 knives, cut in the cream cheese and butter until coarse crumbs form. Stir in the water to form a dough, then wrap and chill for 1 hour.
2. To prepare the filling: In a small skillet, melt the butter over moderately high heat. Add the green onions and shallots and saute for 5 minutes or until tender. Spoon into a food processor with the chicken, ham, milk, parsley, pepper, and salt. Process 1 minute or until smooth.
3. Preheat the oven to 375 °F and spray 2 baking sheets with the cooking spray. On a floured surface, roll out the chilled pastry dough, 1/2 at a time, into a 16-inch circle, 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut the dough into 48 circles. Spoon 1 tablespoon of filling on half of each pastry circle, then fold the pastry over, forming a semi-circle. Using the back of a fork, seal the edges, and place on the baking sheets. (If making ahead, refrigerate at this point.) In a cup, beat the egg white and water; brush on the pastries with a pastry brush. Bake for 20 minutes or until crisp. Serve hot.