Chicken Pastries

ارسلان مرتضویCuisinier

Ingrédients

• 1 kilogram chicken breast, diced
  1 kilogram
• 1/4 kilogram lamb fat, diced
  0.3 kilogram
• 1 kilogram dough
  1 kilogram
• 2 tomatoes, finely chopped
  2 pieces
• 1 onion, finely chopped
  1 piece
• 4 tablespoons pepper paste
  4 tablespoons
• 3 green peppers, finely chopped
  3 pieces
• 3 cloves of garlic, crushed
  3 cloves
• 1 1/2 cups vinegar
  1.5 cups
• 2 tablespoons chicken spices
  2 tablespoons
• 2 tablespoons spice
  2 tablespoons
• 1 teaspoon curry
  1 teaspoon
• 1 tablespoon chicken broth powder
  1 tablespoon
• 5 bay leaves
  5 leaves
• 1 cinnamon stick
  1 stick
• Salt and black pepper to taste
  0

Mesures

1. 1

   To prepare the marinade, mix all the spices with the garlic and vinegar well, then marinate the chicken pieces for two hours, stirring occasionally.

   Matériel requis:

   Bol de mélange

   120 minutes
2. 2

   After the appropriate time has passed, drain the chicken pieces from the marinade well, add the fat and pepper paste, then the peppers, onion, and tomatoes.

3. 3

   Roll out the dough on a floured surface to a thickness of 0.25 cm, cut with a plate, then distribute the filling on each piece.

   Matériel requis:

   🍳

   Rolling Pin
4. 4

   Grease the baking sheet with oil, place the pastries on it, and then bake in the oven until cooked.

   Matériel requis:

   Four

   Plaque de cuisson

   20 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques