Filling:
1 kg Mince (chicken)
1 tsp Salt
1/4 tsp Crushed Jeeru
1 tsp Ginger / Garlic
1 1/4 tsp Ground green Chilli
1/4 tsp Pepper
Method:
- Cut in 1cm cubes
- Wash and drain
- Put in pot with spices and mix well
- Add a tbsp of oil and braise slowly till dry
- Now add sufficient water to cook chicken tender
- Allow to cool then add a little chow-chow mustard sauce and / or tomato sauce
Rolls:
4 Cups Flour
90g Butter
1/4 Cup Oil
1 1/2 Cup Warm Milk
1 pkt Yeast
2 tbsp Sugar
1 1/2 tsp Salt
Method:
- Mix flour, sugar, salt, and yeast
- Add butter and mix to make a crumbly mixture
- Add milk and oil and knead very well
- Allow to rise double in volume
- take golf ball size lumps of dough and stretch this in the palm of hand, put a tablespoon of the chicken in the middle
- Close over, talking care to wrap chicken well and place on baking sheet with the enclosed side at bottom
- Allow to rise again
- Brush top with beaten egg, sprinkle with poppy seeds and bake in 200 degree celcius oven for 5 minutes, reduce heat to 175 degree celcius and bake for another 20 minutes.
Note:
Large fancy loaves can be made from dough with the chicken filled therin.
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