Money bag – middle eastern tapas
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