Chicken And Chili Buns Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Dough | ||
| 1 cup water, at boiling point, | ||
| Cornmeal | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 2 envelopes dry yeast 1 tablespoon sugar, | ||
| Lukewarm water | 1/2 Cup (16 tbs) | |
| 1 cup milk, warmed slightly | ||
| Salt | 2 Teaspoon | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) (Filling) | |
| Onion | 1/2 Cup (16 tbs), minced (Filling) | |
| Green bell pepper | 1/4 Cup (16 tbs), minced (Filling) | |
| 2 tomatoes, peeled, seeded and chopped, | ||
| Green chili | 1/4 Cup (16 tbs), chopped (Filling) | |
| Garlic | 2 Clove (5gm), minced (Filling) | |
| Dried marjoram | 1 Teaspoon (Filling) | |
| Cooked chicken | 1 Cup (16 tbs), chopped (Filling) | |
| 1 cup drained cooked corn, | ||
| Monterey jack cheese | 1/2 Cup (16 tbs), grated (Filling) | |
| Sour cream | 2 Tablespoon (Filling) | |
| Ground pepper | 1 To taste (Filling) | |
| 1 egg beaten with 1 tablespoon whipping cream | ||
| Salt | To Taste | |
Directions
For dough: Combine water, cornmeal and salt in small saucepan and cook over medium heat, stirring constantly until thickened, about 4 minutes.
Let cool, then transfer to large mixing bowl.
Dissolve yeast and sugar in lukewarm water and let stand until foamy and proofed, 5 to 10 minutes.
Blend into cornmeal mixture.
Stir in milk and salt.
Gradually add flour, stopping when dough pulls away from sides of bowl.
Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes, adding flour as necessary.
Place in greased bowl, turning to coat entire surface.
Cover and let rise in warm, draft-free area until doubled in size.
For filling: Heat oil in large skillet over medium heat.
Add onion and saute about 5 minutes.
Add pepper and saute another 2 minutes.
Blend in tomatoes, chili, garlic and marjoram.
Cover and cook for 2 minutes longer.
Remove lid, increase heat to medium high and continue cooking until liquid has evaporated, about 5 minutes.
Transfer to bowl and let cool.
Stir in remaining ingredients except beaten egg and whipping cream.
When dough has risen, punch down and knead briefly.
Divide in half.
Roll one half into 8 x 20-inch rectangle and cut into ten 4-inch squares.
Divide chicken mixture among squares, leaving 1/2-inch border.
Roll remaining dough into slightly larger rectangle and then cut into 10 squares.
Brush edges of filled squares with egg mixture.
Top with unfilled square, sealing edges with tines of fork.
Place on baking sheet and let rise about 40 minutes.
About 15 minutes before baking, position rack in upper third of oven and preheat to 375°F.
Brush pastries again with egg mixture and bake until golden brown, about 25 to 30 minutes.
Let cool, then transfer to large mixing bowl.
Dissolve yeast and sugar in lukewarm water and let stand until foamy and proofed, 5 to 10 minutes.
Blend into cornmeal mixture.
Stir in milk and salt.
Gradually add flour, stopping when dough pulls away from sides of bowl.
Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes, adding flour as necessary.
Place in greased bowl, turning to coat entire surface.
Cover and let rise in warm, draft-free area until doubled in size.
For filling: Heat oil in large skillet over medium heat.
Add onion and saute about 5 minutes.
Add pepper and saute another 2 minutes.
Blend in tomatoes, chili, garlic and marjoram.
Cover and cook for 2 minutes longer.
Remove lid, increase heat to medium high and continue cooking until liquid has evaporated, about 5 minutes.
Transfer to bowl and let cool.
Stir in remaining ingredients except beaten egg and whipping cream.
When dough has risen, punch down and knead briefly.
Divide in half.
Roll one half into 8 x 20-inch rectangle and cut into ten 4-inch squares.
Divide chicken mixture among squares, leaving 1/2-inch border.
Roll remaining dough into slightly larger rectangle and then cut into 10 squares.
Brush edges of filled squares with egg mixture.
Top with unfilled square, sealing edges with tines of fork.
Place on baking sheet and let rise about 40 minutes.
About 15 minutes before baking, position rack in upper third of oven and preheat to 375°F.
Brush pastries again with egg mixture and bake until golden brown, about 25 to 30 minutes.
Chef
