Spiral Chicken Pastries
Ingredients
- 2 1/3 cups flour
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons powdered milk
- 1/4 cup corn oil
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 2 cups cooked chicken, chopped
- 1 cup grated carrot
- 1 teaspoon mixed spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped parsley
Glazing
- 1 teaspoon egg yolk
- 1/4 cup vinegar
Preparation
Prepare the filling by heating oil in a wide skillet, add onion and garlic and stir until wilted, then add carrot and chicken and sauté for a few seconds.
Add parsley, mixed spices, cumin, coriander, salt and black pepper to the skillet and stir to combine, then set aside to cool.
In a food processor with a plastic blade attached, place flour, yeast, baking powder, salt and powdered milk, and run to mix the ingredients.
While the processor is running, add corn oil and water until a cohesive dough forms, adding more flour if the dough is too soft.
Place the dough in an oiled bowl, brush the surface with oil, cover with plastic wrap and set in a warm place until doubled in size.
Divide the dough into medium-sized balls and roll each into a rectangle using a rolling pin.
Cut one side of the dough into strips without reaching the end, place some filling on the other end and roll the dough over the filling to form a striped cylinder that connects to the cut edges.
Prepare a shallow baking tray, place the pastries in the tray, brush with the glaze mixture, cover and let rise until doubled in size.
Bake the pastries at 190°C for 15 minutes until golden brown.
For the glaze mixture, in a bowl or measuring cup, combine egg yolk and vinegar and mix with a brush or fork until blended.
