For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
4 tablespoons vegetable oil
1 tablespoon yeast, dissolved in 4 tablespoons warm water
¾ cups water or 185 ml
For the stuffing:
2 tablespoons vegetable oil
1 small onion or 100 g, diced to small pieces
250 g chicken, minced
1 medium baby zucchini or 100 g, diced to small pieces
1 small green capsicum pepper or 100 g, diced to small pieces
1 baby eggplants or 70 g, diced to small pieces
1 medium tomatoes or 150 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
½ teaspoon seven spices
Preparation:
- Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
- Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.
- Meanwhile heat the oil in saucepan and sauté onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.
- Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.
- Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up.
- Bake sambousek in a 250ºC preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately.
No comments:
Post a Comment