YIELD: 30 pastries 3 canned chipotle peppers (for the chipotle paste) ½ cup chicken stock or water (for the chipotle paste) 4 Tbsps. honey 1 Tbsp. chipotle paste salt and pepper, to taste ½ cup chopped walnuts 6 Tbsps. dehydrated cranberries 30 phyllo pastry shells ½ lb. brie cheese 1. For the chipotle paste: clean peppers and remove all the seeds. Put them in a blender with the water or chicken stock. Blend until perfectly mixed. It can keep for weeks in ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.