J
Jeanh
Guest
INGREDIENTS:
Filling:
1/2 kl chicken ****** or thigh, cubed
1 medium sized onion, minced
4 cloves garlic, minced
1 medium potato, diced
1 small carrot, diced
1 cup water or chicken broth
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp pepper
cooking oil
Dough:
3 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter
1/3 cup cold water
1 egg (for egg wash)
PROCEDURE:
For the dough:
Combine all the dry ingredients in a bowl.
Add the cold butter cubes in the mixture by rubbing it until it looks like coarse bread crumbs.
Gradually add the cold water, and knead until you form a soft and smooth dough ball.
Chill in the refrigerator for half an hour.
Filling:
Heat the oil
Sauté the garlic and onion.
Add the cubed chicken and cook until it turns brown.
Add the carrots and potatoes and cook for about 3 minutes.
Pour in the water or chicken broth and let it simmer until the carrots and potatoes are tender.
Add the raisins and green peas and simmer for another 5 minutes.
Season with salt and pepper.
Transfer to a bowl and make sure that it is drained of any liquid.
Allow to cool for about half an hour.
With floured hands, press the dough on a floured surface.
Use a rolling pin to flatten to about 1/8” thick, and cut it into 4” circles with a bowl and cøøkíé cutter.
Put about 1-2 teaspoons of the filling in the middle of the dough.
Fold the dough to make the edges meet and form a half circle.
Seal by pressing the edges with a fork.
Make the egg wash by mixing the beaten egg white and a little water.
Brush the crust with the egg wash.
Fry them, three at a time, in a saucepan at medium high.
Constantly flip them to avoid burning.
Transfer to a plate lined with paper towel to drain excess oil.
You can also bake them at 200° C (400° F) for about 20 to 25 minutes or until they turn light brown.
Allow to cool off before serving.
You do not have permission to view the full content of this post. Log in or register now.
