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
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.