Money bag – middle eastern tapas
To make filling, fry the small diced vegetables in olive oil until they are al-dente and then season.
Mix all the ingredients of sambusik pastry with flour to make a smooth pastry and allow it to rest for 30 mins.
Roll out the sambuisk pastry and cut out circles.
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.
Pour some vinaigrette dressing over strips of vegetables and olives and season with salt if necessary.
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
Directions
To make filling, fry the small diced vegetables in olive oil until they are al-dente and then season.
Mix all the ingredients of sambusik pastry with flour to make a smooth pastry and allow it to rest for 30 mins.
Roll out the sambuisk pastry and cut out circles.
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.
Pour some vinaigrette dressing over strips of vegetables and olives and season with salt if necessary.
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.
