Chicken sambuzeks
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Boned chicken breasts | |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Minced green onions |
| ¼ | cup | Finely chopped walnuts |
| 1 | teaspoon | Cornstarch dissolved in: |
| 2 | teaspoons | Water or chicken stock |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| ¼ | cup | Oil (up to) |
| ¾ | cup | Warm water |
| Oil for deep frying | ||
Directions
FILLING
PASTRY
From: Ruth Heiges <heiges@...>
Date: Tue, 20 Aug 1996 21:41:03 +0300 (IDT) Sephardic Recipe for Fried Chicken Turnovers Anyway, to the stated recipe from "Memoirs & Menus" by Georges Spunt.
Grind or chop the chicken breasts until they are finely minced.
Heat the oil in a skillet. Toss the onions in the oil until they are just tender. Add the walnuts and fry 1-2 minutes. Remove the onions and walnuts from the pan with a slotted spoon.
Fry the minced chicken in the oil remaining in the pan until meat loses its pinkness. Add the cornstarch and seasonings and toss for 1-2 minutes. Then remove from fire and add onions and walnuts.
Let cool; then drain off any excess liquid.
Sift flour with salt. Add oil and just enough warm water to make a paste smooth enough to roll.
On a floured board, roll out pastry as thin as possible. Cut with 3-inch round cookie cutter. Fill with 1 teaspoon of chicken filling. Press edges to make a crescent.
Heat about 3 inches of oil in a large skillet until the oil sizzles around a cube of bread dropped into it. Fry turnovers lightly until golden. Serve at once.
In larger sizes these make an excellent first or luncheon course. In the 3-inch size, they are ideal hors d'oeuvres, although my Iraqui-Jewish friends served these at tea.
JEWISH-FOOD digest V96 #004
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .