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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 Stock 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.
Per Portion of 300g
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