Wednesday 18 September 2013

Chicken n Veg Cutlus




Ingredients

For the dough:
  • Flour – 3 cups plain flour
  • Sugar – 1 tablespoon sugar
  • Salt – 1½ teaspoons
  • Oil – 4 tablespoons vegetable
  • Yeast – 1 tablespoon yeast,
  • Water – ¾ cups water
For the stuffing:
  • Oil – 2 tablespoons
  • Onion – 1 small onion (diced)
  • Chicken – 250 g chicken (minced)
  • Capsicum – 1 small green capsicum Pepper – 100 g
  • Eggplants – 70 g
  • Tomato – 1 medium tomatoes
  • Tomato Paste – 1 tablespoon tomato Chicken Cubes – 2
  • Pine Seeds – 2 tablespoons

Instructions

  • 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 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 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 cutlus 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 cutlus dough rise up.
  • Bake cutlus in a 250ºC preheated oven for 13-15 minutes or until it becomes golden brown in color.
  • Remove from oven and serve immediately.


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