Oozy Pockets
Ingrédients
- Rice, Sunflower400 grams
Viande de boeuf hachée100 grams
Pois verts50 grams- Pine Nuts1 tablespoon
- Almonds1 tablespoon
- Raisins, Currants1 tablespoon
Poivre noir1 teaspoon
Cannelle moulue1 teaspoon- Chicken Bouillon Cube1
Sel1
Épices de poulet1 teaspoon
Margarine1 tablespoon- Square Samosa Dough8 sheets
Mesures
- 1
In a frying pan, add a little oil and toast the almonds and pine nuts, then the currants, and set aside. Add the meat and fry until cooked, then add the cinnamon, a little black pepper, and salt. Then place it over the nuts and add the peas, stirring with a little oil after they have been boiled, and then place it over the nuts and meat.
10 minutesMatériel requis:
Poêle à frire - 2
Cook the rice with the bouillon cube, salt, and chicken spices, along with a tablespoon of ghee.
10 minutes - 3
After the rice is cooked, place two sheets of samosa dough in a bowl with the edges hanging out. Add a tablespoon of the nut filling, then two tablespoons of rice, and seal with the dough. Flip onto a greased baking sheet, then brush the tops of the pockets with ghee and bake from the top until golden brown.
10 minutesMatériel requis:
Plaque de cuisson
Bol de mélange
Faits nutritionnels
Viande de boeuf hachéepour 100gPois vertspour 100gPoivre noirpour 100gCannelle mouluepour 100gSelpour 100gÉpices de pouletpour 100gMargarinepour 100g* 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.