Baked Msakhan Chicken Pies
Ingredients
Dough
- 3 cups flour
- 2 cups fine semolina
- 1/4 teaspoon salt
- 2 cups water
Filling
- 2 tablespoons olive oil
- 2 large onions
- 2 cloves crushed garlic
- 500 grams chicken fillet cut into small cubes
- 1 teaspoon salt
- 3 tablespoons sumac
- 1 tablespoon paprika
For shaping
- corn oil or olive oil
Preparation
In a mixer bowl, place the flour, semolina, salt, and water, attach the dough hook, and run the mixer on medium speed until the dough forms and separates from the bowl sides.
Prepare a shallow baking tray and place 1 cup of corn oil in it.
Cut the dough into small balls, place them in the tray, coat with a little oil, cover with plastic wrap, and let rest for one hour.
For the filling, in a wide skillet, place the oil and set on medium heat, add the onion, and stir with a wooden spoon until softened, then add the garlic and stir for a minute, add the chicken, salt, sumac, and paprika, stir for several minutes, and let cool completely.
Prepare two shallow baking trays.
In the first tray, place 2 tablespoons of olive oil, put a dough piece on the oil, stretch it to about 10 inches with your fingers and palm, add 1/4 cup of filling in the center, and fold the edges to make a square-shaped pie.
Place the pie in the second tray, repeat with the remaining dough and filling, add oil for each new piece, and let the pies rest for 10 minutes.
Position the oven rack in the middle and preheat the oven to 180°C.
Bake the pies for 15 to 20 minutes until golden brown.
