Friday, 29 January 2016

Lebanese Chicken Pies

Lebanese chicken pies
For the dough

  • 500 g bread flour
  • 6 g instant. Dry yeast
  • 8 g caster sugar
  • 300 ml water
  • 50 ml oil
  • 1 TSP salt
  1. Mix flour,salt,yeast,sugar and oil.
  2. Start kneading by adding water Little by little until it comes to a smooth dough.
  3. Put that in a greased bowl to double in size.
  4. Meanwhile cook the chicken as directed and leave to cool down.
  5. Next cut the dough into equal size pieces and make pies and seal well. 
  6. Leave to double in size. 
  7. Egg wash and bake on 180 c about 20 to 30 main or until golden brown.
  8. Cool on a wire rack or serve hot with tomato sauce.

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