INGREDIENTS

Pastry
1 ¼ cup flour
1 tsp sugar
½ tsp salt
¼ cup chilled vegetable shortening
¼ cup chilled unsalted butter
3-6 Tbls. ice water
Filling
½ cup CHILI JAM
½ cup shredded mild cheddar or hoop cheese

INSTRUCTIONS

1.To make the pastry, in a bowl, stir together the flour, sugar, and salt. Using a pastry blender or fork, cut in the shortening until the mixture resemble cornmeal. Cut in the butter until pea-sized balls form. Add the ice water 1 Tbls at a time, tossing the mixture with a fork until it is moist and holds together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 30-60 minutes before rolling out.
2.Lightly butter a baking sheet. on a lightly floured work surface, roll out the dough into a 12” round. Using a 2” round fluted cookie cutter, cut out as many rounds as possible. Place 1 tsp of CHILI JAM and 1 tsp of cheese in the center of each round. Fold the round in half, enclosing the jam and cheese completely, and seal the edge with the tines of a fork that have been dipped in water.
3.Place the turnovers on the prepared baking sheet and refrigerate. Gather together the dough scraps, reroll, and cut out as many additional rounds as possible. Repeat the filling and folding, place on the baking sheet, and refrigerate all the turnovers for 1 hour.

4.Pre heat the oven to 425 degrees. Brush each turnover with a mixture of 1 egg beaten with 1 Tbls water. Bake the turnovers until gold brown, 22-25 minutes.

Transfer the turnovers to a rack to cool. Serve warm or at room temperature.

INGREDIENTS

2-3 Tbsp. fresh ginger, finely grated
⅓ cup soy sauce
¼ cup rice wine
2 tsp. Chili Pepper Oil
1 Tbsp. vegetable oil
1½ lb. boneless skinless chicken breast halves
Salt and pepper to taste
12 oz. dry fettuccini pasta
6 cups baby spinach, coarse stems removed

INSTRUCTIONS

1.Press or squeeze ginger using fine sieve or cheesecloth until 1 Tbsp. of juice is extracted.

2.Mix together ginger juice, soy sauce, rice wine, and Chili Pepper Oil.

3.Heat vegetable oil in large frying pan on medium.

4.Pat chicken dry, season with salt and pepper, and place in the frying pan.

5.Pour ½ cup of soy mixture over the chicken.

6.Grill chicken until just cooked through, 4-5 minutes on each side.

7.When cool enough to handle, cut chicken into bite-size pieces.

8.Cook pasta in a large pot of boiling salt water until al dente, about 12 minutes.

9.Add spinach to pasta during last minute of cooking.

10.Drain and transfer to a bowl of cold ice water. When cool, drain well using a colander.

11.Toss pasta and spinach with remaining soy mixture in a large bowl.

12.Serve pasta and spinach topped with chicken pieces.