Baked Chicken Roses with Filling
Ingredients
- 1.5 cups all-purpose flour
- 3 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons powdered milk
- 0.5 cup yogurt
- 0.25 cup oil
- 1 cup water
Filling
- 2 large chicken breast fillets
- 1 medium onion
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon oregano
- 0.5 teaspoon coriander
- 1 medium tomato
- 0.5 medium sweet green pepper
- 0.5 medium sweet red pepper
- 1 cup cheddar cheese
Preparation
Mix all dough ingredients together to form a dough and let it rise in a warm place until doubled in size
Prepare large cupcake tins and round biscuit cutters of the same size as the cupcake cups and set aside
For the filling, heat oil in a wide skillet over medium heat, add chicken and cook until done, then add onion, salt, pepper, paprika, oregano, and coriander and stir for 1 to 2 minutes until onion softens
Add tomato, green pepper, and red pepper to the filling and stir for 1 to 2 minutes, then set aside
On a floured surface, roll out the dough to about 0.5 cm thick and cut into small circles using a 1-inch biscuit cutter
Place the dough circles in the cupcake tins to form rose shapes by arranging five circles per cup with overlapping layers
Add a tablespoon of filling to the center of each rose and sprinkle with cheese, then let rise in a warm place for 15 minutes until doubled
Position the oven rack in the middle and preheat the oven to 200°C
Bake for 15 minutes until golden brown and serve warm
