Chicken and Vegetable Sambousek
30Min
Easy
Ingredients
10
Servings
ingredient_quantity
recipe ingredient
1
g
For the dough:
420
g
Plain flour
1
tbsp
Sugar
1.5
tsp
salt
4
tbsp
Vegetable oil
1
tbsp
Dried yeast
4
tbsp
Water
0.75
cup
Water
1
g
For the stuffing:
2
tbsp
Vegetable oil
1
Small
Onions, finely chopped
250
g
Skinned chicken breast fillets
1
Medium
Zucchini, cut into cubes
1
Small
Green bell pepper, chopped
1
Small
Eggplant, peeled and diced
1
Medium
Tomatoes peeled and pureed
1
tbsp
Tomato Paste
2
cubes
MAGGI® Chicken Bouillon
0.25
tsp
Ground Black Pepper
0.5
tsp
Ground seven spices
.
Nutrition Value
Information per serving
Instruction
30 Minutes
-
Step 1
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. -
Step 2
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 mins or until stuffed sambousek dough rise up. -
Step 3
Bake sambousek in a 250°C preheated oven for 13-15 mins or until it becomes golden brown in color. Remove from oven and serve immediately. -
Step 4
Meanwhile heat the oil in saucepan and sauté onion for 2 mins 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 mins or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 mins or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat. -
Step 5
Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs. -
Step 6
Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with a kitchen cloth and set aside for 30 mins.
