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, put 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 is incorporated.
Cover the dough and let it rise for half an hour to double in size.
Cut the dough into balls, cover them and let them rest.
Roll each ball slightly, add the filling, close it well securing the edges, and shape it into a uniform ball with your hands.
Place on parchment paper with the opening down, cover with plastic and let it double in size.
Heat oil in a deep skillet, fry the pies turning on both sides until they puff and brown.
