Potato Spaghetti with Chicken

Last Updated on November 26, 2024

Potato dough cakes filled with seasoned chicken filling, baked until golden brown.

Ingredients:

250 g of chicken 1 tsp 1 tbsp chopped fresh coriander 1 pc of/td> green chillies 1 pk onions oil salt For potato dough: 800 g potatoes + water 300 g coarse flour 2 tbsp starch flour 1/2 tsp curry 2 pcs eggs + eggs for brushing salt

Procedure:

1. Cleaned chicken meat finely chopped, peeled onion cut into cubes
2. Fry the onion in a pan in heated oil, add 1 teaspoon of curry powder, diced meat, cleaned, finely chopped chilli pepper, fry everything together and season with salt and chopped coriander
3. Boil the potatoes in their skins until tender, drain, peel and grate finely, add coarse flour, starch, 1/
2 teaspoons of curry powder, egg, salt, mix and make a stiffer dough, which is rolled into a thinner sheet on food foil and cut into squares with an edge of 8-10 cm
4. Divide the prepared chicken filling into the centre of the squares, join the edges, spread them out on a baking tray lined with baking paper, place in a preheated oven at 200 °C and bake for 15-20 minutes, brushing them with beaten egg towards the end of baking.

Recommendation:

Instead of potato dough, you can use puff pastry.