2 c. flour
¼ t. salt
8 oz cream cheese
1 c. butter
1/3 C. grated Parmesan Cheese
1 T. freshly minced rosemary leaves
Mix flour, salt and cheese well. Cut in butter and cream cheese. Divide into 4 equal balls. Wrap in waxed paper and refrigerate. Chill for 2 hours or overnight. Fresh herbs may be mixed into dough, if desired.
2 T. olive oil
2 chicken breasts
1 medium onion, chopped
2 cloves garlic, minced
1 t. feshly greated ginger root
1/3 c. Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
2 T. freshly squeezed lemon juice
1 to 2 T. Suan’s® Scotch Bonnet Flavor Sauce
1 T. dijon mustard
Brown chicken breasts in olive oil. Remove chicken from skillet and brown onion, garlic, and ginger root quickly. Add Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, lemon juice, Suan’s® Scotch Bonnet Flavor Sauce, and Dijon mustard. Bring to a boil, then reduce heat to simmer for 5 minutes, covered. Fill pastry rounds and bake.
Also try this recipe for Suan's® Beef Empanadas.