Ingredients
1 Onion- chopped
3 clove Garlic - crushed
2 Carrots - chopped
2 Celery - chopped
2 tbsp Pickled jalapeno- chopped
1 1/2 tbsp Thyme
1 1/2 tsp Cayenne
2 tsp Paprika
1 bunch Fresh parsley chopped
1 cup Corn
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Preheat oven to 375F Three rounds olive oil. Add onions and garlic. Saute for 4 to 5 minutes. Add celery, carrots, jalapenos, thyme, cayenne, paprika, and parsley for another 6 minutes. Add corn and peas. Salt and pepper, Add butter then flour. In 4 minutes add stock. This make the chicken mixture somewhat thick. Taste. You want it thick, but not too thick. Thaw out the Puff pastry. Roll out thin on a greased cookie sheet. Set diagonally and put cooled chicken mix in the center. Brush the sides of the pastry. Fold it over diagonally so it looks like a giant calzone. Seal her up. Put in the preheated oven for 15 minutes until golden brown.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision