Name: Scones with chicken and vegetable stuffing
Yield: 0
Ingredients: Chicken fillet - 300-400 gram; Bulb onions - 1 PC.; Carrot - 1 PC.; Bell pepper - 1 PC.; Pumpkin - 4 tbsp; Soy sauce - 2 tbsp; Spice - 2 tbsp; Vegetable oil - 2 tbsp; Flour - 300 gram; Water - 100 Ml; Salt - 100 Ml; Vegetable oil - 3 tbsp

Scones with chicken and vegetable stuffing

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Ingredients for - Scones with chicken and vegetable stuffing

Filling

1. Chicken fillet 300-400 gram

2. Bulb onions 1 PC.

3. Carrot 1 PC.

4. Bell pepper 1 PC.

5. Pumpkin 4 tbsp

6. Soy sauce 2 tbsp

7. Spice 2 tbsp

8. Vegetable oil 2 tbsp

Dough

1. Flour 300 gram

2. Water 100 Ml

3. Salt 100 Ml

4. Vegetable oil 3 tbsp

How to cook deliciously - Scones with chicken and vegetable stuffing

1. Stage

Cut the chicken fillet into small pieces.

2. Stage

In a heated frying pan with vegetable oil, place the pieces of meat. Fry for 2-3 minutes.

3. Stage

Add grated carrots, finely chopped onion and bell pepper to the meat. Pour 1 tbsp. soy sauce. Fry over medium heat until tender.

1. Stage. Scones with chicken and vegetable stuffing: Add grated carrots, finely chopped onion and bell pepper to the meat. Pour 1 tbsp. soy sauce. Fry over medium heat until tender.

4. Stage

Knead the dough with flour, oil, salt and water. The dough should be soft and elastic.

5. Stage

To the prepared chicken and vegetable mass add to taste pepper, chicken seasoning (or your favorite spices) and a tablespoon of soy sauce. Then grind everything with a blender and add the pumpkin puree. Mix well, add salt if desired.

1. Stage. Scones with chicken and vegetable stuffing: To the prepared chicken and vegetable mass add to taste pepper, chicken seasoning (or your favorite spices) and a tablespoon of soy sauce. Then grind everything with a blender and add the pumpkin puree. Mix well, add salt if desired.

6. Stage

Divide the dough into small pieces. Roll out a thin flatbread, put 2-3 tablespoons of the filling. Place the same flatbread on top, cut the edges. Or put the filling on one edge and cover the other, in the form of a "crescent".

1. Stage. Scones with chicken and vegetable stuffing: Divide the dough into small pieces. Roll out a thin flatbread, put 2-3 tablespoons of the filling. Place the same flatbread on top, cut the edges. Or put the filling on one edge and cover the other, in the form of a

7. Stage

Fry the tortillas in a dry hot frying pan over medium heat for 2 to 3 minutes on each side. You can add a little oil while frying, or you can deep fry them in a deep fryer.