Cook mouth-watering turnovers, and the filling here is Mexican dish of fajita – pies folded in the form of a pocket. AT unlike fajita wrapped in tortilla, such pies are more convenient take with you to school, to work or to a picnic. Fry for fajita minced chicken with onions and sweet peppers, adding typical to Mexican cuisine fragrant spices: coriander, zira, chili and cilantro. And kneading the dough for pies is no more difficult than preparing stuffing. Moreover, you don’t really need to knead it. Mix everything ingredients, collect all the pieces in a single com and leave relax. Wrap the fajita in envelopes from rolled dough and bake until golden brown. The pies are very fragrant, rich and delicious.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: one час. 50 minutes Difficulty: easy. Quantity: 12 pies. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pies
- 1 and 1/4 Art. premium flour
- 1 tbsp. whole grain flour
- 1.5 tsp salt
- 0.5 tbsp. butter, chilled and sliced into pieces
- 1 large egg
- 1/3 Art. ice water
- 1 tbsp. l white vinegar
Filling
- 1 tbsp. l olive oil
- 350 gr lean chicken
- 1 tsp ground zira
- 1 tsp ground coriander
- 1 tsp seasoning chili
- 0.5 tbsp. diced onion
- 3/4 Art. sweet green pepper, chopped in small cubes
- 1 clove garlic, minced
- 3/4 tsp chili pepper flakes (optional)
- 2 tbsp. l chopped fresh cilantro
- 1 egg mixed with 2 tbsp. l water, for lubrication
Recipes with similar ingredients: whole grain flour, minced meat chicken, sweet pepper, chili seasoning, cumin, coriander, pepper red cereal, cilantro
Recipe preparation:
- In a large bowl, mix both types of flour with salt and mix butter (with fingers or a knife) until the mixture is coarse friable texture. Shake the egg and water in a small bowl with a fork and vinegar. Add to the flour mixture and mix with a fork.
- Put the dough on a surface lightly sprinkled with flour and gather in a lump, then gently knead a couple of times. Of this enough to knead the dough. Form a disk from the test, wrap in a film and put in the refrigerator for at least 1 hour.
- Stuffing: in a stewpan over medium heat, heat olive oil. Add minced meat, zira, coriander and chili and fry until minced meat is ready. Put the minced meat from the stewpan and increase fire to moderately strong. Add onions and peppers and fry for 1 minute. Add garlic, ground coriander and chili and cook 1 more a minute.
- Transfer the vegetable mixture to the chicken and mix. Pepper and salt to taste, add red pepper flakes (if use) and let cool, then add fresh cilantro.
- Preheat the oven to 190 ° C and cover the baking sheet with parchment paper. On a lightly dusted surface, roll the dough into a rectangle about 0.5 cm thick.
- Cut the dough into 12 squares (3 rows of 4) (they should be about 15 cm long.). Lay out 1/3 tbsp. center fillings each square. Fold the dough with triangles and press the edges, with Using the prongs of the fork, make them corrugated. Put on a baking sheet. If necessary, roll out the remaining dough.
- Grease the cakes with the egg mixture and bake for 20 – 25 minutes to golden color. Serve warm or roomy temperature.
