INGREDIENTS

Chicken and Vegetables Sambousek with

  • 2 tablespoons toasted pineseeds
  • 0.4 g ground black pepper
  • 0.5 teaspoon seven spices
  • For the dough:
  • 3 cups or 420 g plain flour
  • 1 tablespoon sugar
  • 1.5 teaspoons salt
  • 4 tablespoons vegetable oil
  • 1 tablespoon yeast , dissolved in 4 tablespoons warm water
  • 185 ml or ¾ cups water
  • For the stuffing:
  • 2 tablespoons vegetable oil
  • 1 small onion or 100 g, diced to small pieces
  • 250 g minced chicken
  • 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 Stock crumbled
  • 2 tablespoons pine seeds toasted
  • 0.58 g ground black pepper
  • 0.5 teaspoon seven spices
NUTRITIONAL INFORMATION

Chicken and Vegetables Sambousek with

  • Energy 301 (Kcal)
  • Protein 10 (g)
  • Carbohydrate 37 (g)
  • Total Fat 12 (g)
HOW TO PREPARE

Chicken and Vegetables Sambousek with

1
Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.
2
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.
3
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.
4
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.
5
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.
6
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.
REVIEWS

Chicken and Vegetables Sambousek with

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