Serves 640 Mins
For the stuffing:
6 Kiri® squares
Green pepper (diced)
2 tablespoons vegetable oil
1 small onion (finely chopped)
250 g chicken meat (minced)
1 tablespoon tomato paste
1 tablespoon pine nuts (roasted)
¼ tablespoon ground white pepper
1 tablespoon green bakteri (minced)
1 garlic clove
½ tablespoon five spice
For the dough:
4 cups white flour
1 ½ tablespoons salt
4 tablespoons vegetable oil
¾ cup water
1 tablespoon baking yeast
1 In a deep bowl, mix the flour with the salt and oil until it is crumbly.
2 Add melted yeast.
3 Pour the water gradually and mix to create a smooth-textured dough.
4 Cover the dough with a clean towel and set aside for half an hour.
5 Heat the oil in a pan. Fry the onions and garlic for 2 minutes.
6 Add the chicken and mix until done.
7 Toss in the diced peppers and stir the ingredients on medium heat for 5 minutes.
8 Add the tomato paste and stir. Cook for 5 more minutes until the vegetables are done and the moisture evaporates.
9 Mix in the Kiri squares, pine nuts, bakteri and spices. Then remove from the heat to cool.
10 Spread the dough thinly.
11 Cut in circles using a medium-sized cup.
12 Put a tablespoon of stuffing in the center of each dough circle.
13 Press the ends with a fork to close.
14 Place the sambousek wraps in a tray that has been brushed with oil or melted butter. Leave the tray aside for half an hour until the sambousek wraps rise again.
15 Bake for 15 minutes or until golden at 250 degrees Celsius.
16 Serve immediately.