Caribbean Meat-Filled Pastries

The Pampered Chef ®Caribbean Meat-Filled PastriesRecipe
Pastry
3 log (3.5-4 oz/105-125 g) all-purpose flour
1 1/2 tsp (7 mL) sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chilled butter
2 eggs, separated
3/4 cup (75 mL) ice-cold water
Filling and Sauce
1 medium onion, chopped
2 serrano peppers, seeded and chopped
3 large cloves garlic, pressed
4 oz (125 g) bulk pork sausage
1/3 cup (75 mL) dried pineapple, diced
1/4 cup (50 mL) pimiento-stuffed green olives, sliced
1/4 cup (50 mL) toasted plus 2 tbsp (30 mL) untoasted pine nuts, divided
2 tbsp (30 mL) prepared chutney
1 cup (250 mL) sour cream
1 tsp (5 mL) curry powder
1/4 tsp (1 mL) salt
Preheat oven to 400°F (200°C). Combine flour, sugar and salt in Stainless (6-qt./6 L) Mixing Bowl. Cut in butter until mixture resembles coarse crumbs. Whisk egg yolks and water in Easy Read Measuring Cup; slowly stir into flour mixture, mixing until dough forms into a ball. (Add additional water, 1 tbsp/15 mL at a time, if necessary.) Form dough into 6-in. (15 cm) disk and wrap tightly; refrigerate while preparing filling.
Heat (10-in./25 cm) Skillet over medium-high heat until drop of water sizzles. Cook onion, peppers and garlic 1-2 minutes or until tender. Place half of the pepper mixture into Small Batter Bowl; set aside for sauce. Add sausage to Skillet; cook and stir 3-5 minutes or until no longer pink, breaking into crumbles using Mix 'N Chop. Combine sausage mixture, pineapple, olives, 1/4 cup (50 mL) toasted pine nuts and chutney in Classic Batter Bowl.
Cut dough in half and roll out to within 1 in. (2.5 cm) of edge of well-floured Large Grooved Cutting Board. Without pressing plunger, cut out nine circles using Cut-N-Seal™. (Gather and roll scraps, if necessary.) Transfer circles to sheet of Parchment Paper. Repeat with remaining dough. Scoop filling onto dough with Small Scoop. Fold dough in half. Position Cut-N-Seal™ over edge; press down to seal. Arrange pastries on Large Round Stone; brush with egg whites. Chop 2 tbsp (30 mL) untoasted pine nuts; sprinkle over pastries. Bake 20-25 minutes or until golden. Remove from oven.
For sauce, add sour cream, curry powder and salt to pepper mixture in Small Batter Bowl. Serve with pastries.
Yield: 18 pastries
Per serving: (1 pastry and 1 tbsp/15 mL sauce): Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 25 mg, Carbohydrate 18 g, Protein 5 g, Sodium 240 mg, Fiber 1 g
Cook's Tip: If desired, 2 jalapeño peppers, seeded and chopped, can be substituted for the serranos.
Golden raisins can be substituted for the dried pineapple, if desired.
If desired, a 12-oz. (340 g) package of 10 biscuits can be substituted for the homemade dough. Split biscuits in half horizontally to make 20 circles. Roll lightly and fill evenly with filling. Brush with egg white and sprinkle with chopped pine nuts. Bake 12-14 minutes or until tops are golden brown.
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