Doem-Doems

Ingredients

Filling

1 whole chicken, flesh

removed, cooked and chopped

400 g can tomato and onion

mix

5 ml cumin

Salt and pepper, to taste

Pastry Dough

500 ml boiling water

salt

30 ml butter

500 ml flour

Coating

Flour

Beaten egg and milk

Breadcrumbs

Method

1. For the filling: mix the chicken, tomato mixture and cumin in a bowl. Season to taste,

and set aside.

2. For the pastry: bring water, salt and butter to the boil. Remove from the heat and stir in

the flour. Beat well.

3. Roll small pieces of dough in your hands. Make a hole in the centre of each ball and fill

with stewed chicken and sauce, and fold over.

4. Place a small chicken bone or macaroni pasta at one end of each ball, if desired. Close

pastry around the bone and shape into drumsticks.

5. For the coating: dip in flour, beaten egg and crumbs. Chill in the fridge for 30 minutes,

and then fry in oil. Drain on paper towel and serve warm.