Mini subs recipe (12.07.12)

FILLING
2 CUPS CHICKEN FILLET
1 TBLSP BUTTER
¼ CUP LEMON JUICE
1 TSP CRUSHED GARLIC
1 TBSLP RED MASALA
1 TSP SALT
1 TSP AROMAT
1 TSP FINE RED CHILLIES
¼ CUP STEERS PERI PERI SAUCE
PLACE ALL INGREDIENTS FOR THE FILLING TOGETHER IN A POT AND COOK OVER MEDIUM HEAT UNTIL DONE
DOUGH
4 CUPS CAKE FLOUR
1 PACKET INSTANT DRY YEAST
¼ TSP SALT
4 TBLSPS SUGAR
½ CUP OIL
1 CUP MILK
1 CUP WATER

METHOD
COMBINE THE DRY INGREDIENTS AND OIL TOGETHER IN A DISH. HEAT THE MILK AND WATER TOGETHER UNTIL LUKEWARM. ADD JUST ENOUGH LIQUID TO THE DRY INGREDIENTS TO FORM SOFT DOUGH.
ALLOW TO RISE TILL DOUBLE IN VOLUME. PUNCH DOWN AND FORM INTO SMALL FINGER SIZE ROLLS.
PLACE ONTO GREASED OVEN TRAYS AND BRUSH WITH BEATEN EGG. BAKE IN A MODERATE OVEN TILL PALE BROWN. REMOVE FROM OVEN AND ALLOW TO COOL.
USING A SHARP KNIFE, FORM A DEEP SLIT IN THE CENTRE OF EACH SUB.
STUFF WITH CHICKEN FILLING, SPRINKLE GRATED CHEESE AND GARNISH WITH STRIPS OF COLOURED PEPPERS. NOW FREEZER SUITABLE
BAKE IN HOT OVEN UNTIL CHEESE MELTS.

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