Who Is Spice Isle Sauces?
Steve and Heidi Nolan are the owners of Spice Isle Sauces & Seasonings. They live in Lincoln, NE and love traveling, especially to the Caribbean. They fell in love with the flavors of the islands and developed a desire to bring those tastes home.
"We started our venture by opening a restaurant on the island of Providenciales in the Turks and Caicos islands. Through that restaurant, we began bottling and selling our first specialty sauce, a Tropical Tamarind BBQ Sauce. The sauce quickly became a hit with locals and tourists alike, with production barely being able to keep up with the demands of the grocery stores and gift shops on the island. Tourists began asking how they could purchase the sauce in the states. Thus, we found a co-packer here in the United States who was willing to import the necessary ingredients to keep our products true to our recipes and authentic. Since that time, we have improved and expanded our product line to include 3 tropical sauces and 3 seasonings/rubs all celebrating the flavors of the Caribbean (and all are independently tested Gluten Free)!"
Let's get to baking this deliciousness that can be used as an appetizer or entree!
1 tbs olive oil
1 cup chopped green onions
2 cloves garlic, chopped
1 1/2 cups chopped cooked chicken
1 tbs Spice Isle Tropical Seasoning/Rub
1 (17.5 ounce) package frozen puff pastry sheets, thawed
1 egg, lightly beaten
1. Preheat oven to 400 degrees. Grease 2 baking sheets with cooking spray.
2. Heat olive oil over medium heat. Add green onions and cook until tender, about 3 minutes. Add garlic and cook for 1 more minute. Stir in cooked chicken and Spice Isle Tropical Seasoning/Rub. Cook for 1-2 more minutes
3. Cut pastry dough into 12 rounds. Dab a bit of water around the edge. Place a spoonful of chicken mixture on each round, leaving approximately 1/2 inch around edge. Fold pastry over so pastry resembles a half-moon and seal with fork.
4. Place sealed pastries on prepared baking sheets. Brush with beaten egg.
5. Bake in preheated oven until golden-15 to 20 minutes.
**To prevent juice leaks, you may want to seal empanadas by twisting the edge, little by little, between thumb and index finger, making sure to put pressure on the pinch before moving to the next.