Patties “Pastel” with curry chicken

First we prepare the dough. Pour the flour into a suitable size container. We make a recess in the center of the hill. Pour 100 ml of vegetable oil into it.

Break the egg into the oil.

Pour in water and vodka, add salt.

Knead elastic dough. Cover the container with a lid. During the preparation of the filling, the gluten of the flour will relax, and the dough will become very obedient in work.

Ready to fill. Pour 30 ml of vegetable oil into a hot frying pan and add 15 g of curry seasoning.

We combine products. As soon as the mixture of oil and seasoning becomes more liquid, spread the chicken breast on it.

Fry the meat over medium heat for 10 minutes on each side. With a silicone spatula, move the oil with seasoning closer to the breast so that it is well saturated with spices. Transfer the cooked meat to a plate and cool slightly.

With your hands or with the help of two forks, we disassemble the chicken into fibers.

We shift the chopped meat into a small container, add curd cheese, garlic, salt, pepper and curry powder passed through a press.

We mix all the components together.

Let's start molding. From the total amount of dough, you can make 15 medium-sized patties. Divide the dough first into 10 equal parts. Roll each piece into a ball. We will sculpt the next five semi-finished products from scraps that will be obtained during molding. Important! If you want to get the thinnest patties, tear off small balls from a common piece of dough and roll them to the desired thickness. In this case, it is necessary to rationally distribute the filling so that it is enough for all products.

We take a ball of dough. We roll it into a thin oval layer. Using a template or ruler, cut off the excess parts of the cake so that you get a rectangle with sides of 10 and 12 cm.

We place two teaspoons of the filling on the workpiece. We place it on one half of the rectangle.

Lubricate the preparation of Brazilian patties around the perimeter with a small amount of cold water. We fold the pie in half, connect the edges, align the possible tubercles on the surface with our fingers.

We press the edges of the product with the teeth of a small fork. We make sure that the halves of the rectangle are well connected to each other. We form all semi-finished products in a similar way. From the scraps we knead the ball, which we divide into five identical pieces. Again we roll the blanks, turn them into layers and sculpt pies. We send the formed products to boiling vegetable oil. Fry them over medium heat until nice golden brown. This process takes no more than five minutes. To remove excess fat, lay the finished patties on paper towels.

A step-by-step recipe for pastel patties with chicken curry with photos is ready! Serve hot with fresh vegetables or classic tomato sauce.
Enjoy your meal!