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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