Chicken Pastery Paste

Chicken Pastery Paste

The chicken Pastery was previously prepared at home either because you are in the market and so much it is not easy to prepare requiring high skill, the dough is characterized by several thin layers on top of it, some of which are heated when placed in the oven and baked. We'll present it today with chicken and Indian spices to give us A distinctive taste that lags behind the rest of the chicken fillings.

Chicken Pasterery Paste:

3 Chicken Breasts

Teaspoon Powder Hill

2 laurel leaves

Finely chopped onion climbing with chicken

1/2 Cup green peas

Large potatoes, peeled and diced.

2 hot Green pepper

Tomato peeled and finely chopped

Spoon of ginger and garlic paste (ready)

1/4 teaspoon turmeric

1/2 teaspoon red pepper powder

A tablespoon of gram masala spices

2 tablespoons chopped and washed green coriander

Lemon juice Spoon

Salt/pepper as desired

4 tablespoons oil

2 finely chopped onions with padding

Complete envelope of the box

How to draw chicken pastery with chickens:

1. Chicken pieces are washed and placed in a bowl with water, salt, hill, laurel leaves, onion on medium fire and climbing for 30 minutes.

2. Chickens are removed from the water and placed in a dish separately and the chicken is made into a thin nesil.

3-peas are placed with potatoes in a chicken broth bowl and climb for 25 minutes and then get out of the water and mash the potatoes with the peas.

4. In another pot on fire we put the oil and when it protects the onions with ginger and hot green pepper.

5. Salt and pepper are left on fire for a few minutes until the onion and chili are slightly crushed and then we add tomatoes and also fluctuate for several minutes.

6-all the spices in the ingredients are then left on fire for two minutes with a flipping.

7-we add mashed potatoes with peas and chickens and are left on a quiet fire for 8 minutes with flipping.

8-add lemon juice with coriander and flip it and turn it off on fire.

9-padding is ready but left for a few minutes until cool.

10-Protects the oven at 170 °c

11. The square-shaped dough is brought in the shape and each piece is stuffed with one spoon of padding and closed in a triangle and the edges are sealed well by their pressure on each other.

12. We continue so until we finish the amount of dough and the whole padding.

13. extrutting chips in a tray painted with oil and also paint the oil foil and enter the oven.

14-Get out of the oven when you acquire the golden color.