Chicken and Shrimp Pastry Basket

Another winning recipe from my friend Toni…

Filling:

2 cup of uncooked deveined shrimp roughly chopped

1 cup of cooked chicken roughly chopped

2 cups of raw spinach chopped well but not fine

3 finely shredded carrots if they are narrow 2 if big

1 1/2 cup of fine shredded cheese of choice

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup EVOO

Combine all well in a bowl.  Marinate in the fridge for 1/2 hour.

While the filling is marinating, take two 2 already made pie crusts or homemade (not frozen in a pan but folded up in box – keep refridgerated till ready to use).  You can also use phyllo dough, but you must brush melted butter between each layer.

When ready to bake,  preheat oven to 350°F.  Unroll pie crusts and quarter.  Spoon marinated mixture into center of each crust section.  Brush edge of each crust with a well beaten egg.  Pull up corners and pinch closed so it looks like a 3 cornered basket.  Brush rest of egg on outside of baskets and bake for 30 minutess, checking regularly.  If you are worried about the tips being burned put a small peice of foil on the tops to protect them.

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