"Abigail de Souza Fernandes, from Uberlândia, MG"
1 package of puff pastry
Filling
350g of shredded chicken
1 tablespoon of Primor margarine
1/2 cup of finely chopped onion
1/2 cup of coconut milk
1/2 cup of heavy cream
1/2 cup of grated coconut
1 can of sweetened condensed milk
Sauce
200g of cooked and strained tamarind
2 tablespoons of honey
1 tablespoon of ginger
1 tablespoon of cinnamon
1/2 cup of confectioner's sugar
2 tablespoons of chopped nuts
2 tablespoons of Primor margarine
"Abigail de Souza Fernandes, from Uberlândia, MG"
1 package of puff pastry
Filling
350g of shredded chicken
1 tablespoon of Primor margarine
1/2 cup of finely chopped onion
1/2 cup of coconut milk
1/2 cup of heavy cream
1/2 cup of grated coconut
1 can of sweetened condensed milk
Sauce
200g of cooked and strained tamarind
2 tablespoons of honey
1 tablespoon of ginger
1 tablespoon of cinnamon
1/2 cup of confectioner's sugar
2 tablespoons of chopped nuts
2 tablespoons of Primor margarine
Filling
Heat the margarine and sauté the onion, then add the chicken and stir well
Add the coconut, milk, and cream. Reserve
Cut the puff pastry into 15-centimeter circles and arrange them in round molds, so that the pastry edges cover the mold edges
Bake for
20 minutes or until the pastry is golden brown
After baking, reserve the cumin-Infused Mineirinas
Filling the cumin-Infused Mineirinas with chicken and decorating the edges and center with grated coconut
Sauce
Melt the margarine in a pan
Add the tamarind, honey, ginger, cinnamon, and nuts
Braise over low heat for about 8 minutes, then flambe with confectioner's sugar. Reserve
In an individual serving dish, place two tablespoons of the sauce or more, and top with a cumin-Infused Mineirina.
