These pastries make for a great appetizer when you have family or friends over, and a balanced a quick meal, specially if you have them ready to go in the
freezer. My toddler loves them and would prefer
them over a burger any day of the week.
They are fairly easy to make and more so when you start mastering the dough; it takes a little bit of practice I must admit; and you only need a handful of ingredients. You can find the semolina in any whole food or Indian store. I would recommend fine semolina instead of the thick kind for a smoother dough. If it also possible for your to substitute the semolina for all purpose or whole wheat flour, however, the semolina makes the pastry crunchy from the outside and soft and fluffy form the inside which is really the best way to make them. You can also add a little bit of hot sauce or cayenne pepper to the stuffing for a little kick, it will go perfectly with the taste of the chicken. You can also add mushrooms or use them instead of the zucchini, we are not very found of mushrooms in my house.
- 2 large onions sliced
- 2 large zucchinis shredded
- 2 garlic cloves crushed
- 1 lb (500 g) chicken breast cubed
- 1/2 tsp salt
- 1 tsp ginger powder
- 2 tsp paprika
- 1 pinch parsley minced
- 1/2 Tbsp vegetable oil
- 1 2/3 cups (200 g) all purpose flour
- 3 1/3 cups (400 g) semolina
- 1 tsp salt
- Brush 1/2 Tbsp of vegetable oil in a large pan and add the onions, zucchini and garlic. Cover and cook until soft.
- Add the spices.
- Add the chicken and cook covered for a few minutes before mixing everything together.
- Let the chicken cook uncovered over medium to high heat until all liquids are evaporated.
- Let cool completely before stuffing the pastry.
- In a large bowl mix together the flour, semolina and salt.
- Gradually add the 1st cup of water and mix with your fingers until you form a ball.
- Transfer the dough onto your working surface and slowly add the 2nd cup of water while kneading for about 6-8 minutes. You may need more or less water depending on the flour you are using. It is very important to add only a few drops of water at a time in the stage and allow the dough the completely absorb it before adding more. Stop adding water before the dough gets sticky; we want a soft and elastic dough instead.
- Spread vegetable on the dough and form medium sized balls.
- Make sure that the balls are well coated with oil to prevent from drying.
- Spread some oil on your working surface and slowly fatten the ball of dough into a thin and large circle.
- Place about 2 tablespoons of the stuffing in the middle of the circle. Bring one edge over the stuffing; then the opposite edge over the first one to create a rectangle. Fold the one side of the rectangle over the stuffing and the other underneath it to prevent the stuffing from falling out of the pastry.
- Pace into a baking pan.
- Bake at 400 F for 25-30 minutes of until golden brown.
Here are the Nutritional Facts:
One Chicken Stuffed Pastry : 306 calories, 33g Carbs, 10g fat, 17g protein.