1/4 c. butter
2 c. all-purpose flour
1/4 c. water
2 egg yolks
1/4 c. sugar
1/4 c. cornstarch for dusting
1/4 c. melted shortening
1 clove garlic, minced
2 Tbsp. butter
1/4 c. chopped onions
1 c. cooked and diced chicken
1/2 c. sweet ham, diced
salt to taste
msg to taste
pepper to taste
1/4 c. pickle
1/3 c. raisins
1/4 c. chickpeas (garbanzos)
1/2 c. diced and fried
2 hard-cooked eggs, sliced
oil for deep frying
Cut butter into flour. Combine water, egg yolks and
sugar; add into flour mixture. Mix to form a dough. Knead
until smooth. Cover and let rise for 30 minutes. Before
rolling, take 1/3 of dough; set aside. Roll remaining dough
until paper thin. In between rolling, powder with cornstarch
so that dough will not stick. When dough is thin enough,
spread some shortening. Roll dough as in jelly roll; cut at
1.0 cm (1/2-inch) intervals and dip on remaining shortening.
Get reserved dough, form into a cylinder and cut at 2.5 cm
(1-inch) intervals. Roll out into a circle, then place one of
the greased dough at center. Roll out each piece again to 0.5
cm (1/4-inch) thick; set aside.
To prepare filling, saute garlic in heated butter until
golden brown. Add onions and fry until soft and wilted. Add
remaining ingredients, except eggs. Use to fill rolled dough.
Add a slice of egg to each piece, then overlap edges to seal.
Flute and deep fry in hot oil.
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