Money bag – middle eastern tapas

Yields1 Serving
Category, ,

Yields1 Serving

Ingredients
Sambuisk pastry
200 g lupin flour (Kernel flour/wholemeal)
200 g plain wheat flour
150 ml water
60 ml clarified butter
10 g sugar
1 pinch salt
Filling
40 g eggplant
40 g tomatoes
20 g red and green pepper
10 g shallots
2 cloves garlic
20 ml olive oil
salt and pepper
Salad
60 g red, green and yellow peppers, julienned
40 g julienne of black olives and tomatoes
1 tbsp chilli vinegar
Methods
Money bag
1

To make filling, fry the small diced vegetables in olive oil until they are al-dente and then season.

2

Mix all the ingredients of sambusik pastry with flour to make a smooth pastry and allow it to rest for 30 mins.

3

Roll out the sambuisk pastry and cut out circles.

4

Place filling in the centre of each, left up edges of the pastry circles and form each into a shape of little sack and fry it at 180C.

Julienne salad
5

Pour some vinaigrette dressing over strips of vegetables and olives and season with salt if necessary.

To serve
6

Serve these appetizers on an oval plate.
Place the chicken kibble on a garlic chilli dip and arrange green lettuce leaves around it
Finally place sambusik sacks on the julienne salad.

Recipe Credit: Grain Industry Association of Western Australia

 

 

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Ingredients

Ingredients
Sambuisk pastry
 200 g lupin flour (Kernel flour/wholemeal)
 200 g plain wheat flour
 150 ml water
 60 ml clarified butter
 10 g sugar
 1 pinch salt
Filling
 40 g eggplant
 40 g tomatoes
 20 g red and green pepper
 10 g shallots
 2 cloves garlic
 20 ml olive oil
 salt and pepper
Salad
 60 g red, green and yellow peppers, julienned
 40 g julienne of black olives and tomatoes
 1 tbsp chilli vinegar

Directions

Methods
Money bag
1

To make filling, fry the small diced vegetables in olive oil until they are al-dente and then season.

2

Mix all the ingredients of sambusik pastry with flour to make a smooth pastry and allow it to rest for 30 mins.

3

Roll out the sambuisk pastry and cut out circles.

4

Place filling in the centre of each, left up edges of the pastry circles and form each into a shape of little sack and fry it at 180C.

Julienne salad
5

Pour some vinaigrette dressing over strips of vegetables and olives and season with salt if necessary.

To serve
6

Serve these appetizers on an oval plate.
Place the chicken kibble on a garlic chilli dip and arrange green lettuce leaves around it
Finally place sambusik sacks on the julienne salad.

Money bag – middle eastern tapas