Traditional Msakhan Chicken Pies
Ingredients
Dough
- 3 1/2 cups flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 2 tablespoons powdered milk
- 1 egg
- 1 teaspoon vinegar
- 1 1/4 cups water
- 1/4 cup butter, soft
Filling
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cups cooked shredded chicken
- 1 tablespoon sumac
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fried pine nuts
For frying
- Corn oil
Preparation
In the mixer bowl, place the flour, salt, sugar, yeast, milk, egg, vinegar, and water, attach the dough hook and mix until smooth.
Add the butter and continue kneading until it disappears.
Cover and let it rise for half an hour to double in size.
Cut it into small pieces, cover and let it rest.
Roll out the ball slightly, add the filling, seal well, and shape into a uniform ball.
Place it on parchment paper with the seam down, cover with plastic, and let it rise to double in size.
Heat oil in a deep skillet, fry the pies, turning on both sides until puffed and browned.
