Baked Chicken Pastry

Sample Dishes from Turkish Cuisine

Baked Chicken Pastry (Fırında Tavuklu Mantı)

Flour2 1/2 cup270 gr
Salt1 tablespoon12 gr
Egg1 piece50 gr
Water2/3 cup125 gr
Chicken meat1/4 Breast200 gr
Rice1/4 teacup25 gr
Black Pepper1/2 teaspoon1 gr
Margarine4 tablespoon40 gr
Chicken broth5 cup1 kg
Garlic3 clove10 gr
Yogurt2 cup440 gr
Red pepper1/2 teaspoon1 gr


Sift flour in a large bowl, reserving 2 tablespoons. Add salt; mix well. Make a hole in center. Blend in egg and water gradually, mixing thoroughly. Knead for 7-8 minutes to make a smooth, medium soft dough. Divide into 2 portions. Shape into balls. Cover with a damp napkin. Let stand for 10 minutes. For filling: Simmer chicken breast in a saucepan until tender. Remove from liquid; drain. Reserve liquid, keeping hot. Mince chicken and set aside. Wash and drain rice. Place in a small saucepan. Add water. Cover and simmer until tender; drain. Combine chicken and rice. Season with salt and pepper; mix well. Set aside. Follow instructions in "Mantı" (Turkish Ravioli) to prepare mantıs. Place fılled mantıs on a greased baking pan. Bake in a moderate oven for 20 minutes or until golden brown. Remove from oven. Pour hot chicken broth over. Cover and simmer for 15-20 minutes; drain. Combine yogurt and minced garlic; mix well. Pour over mantıs. Melt butter. Stir in red pepper. Sprinkle mantı with butter. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy351 cal
Protein15,3 g
Fat13,1 g
Carbohydrates41,6 g
Calcium105 mg
Iron0,99 mg
Phosphorus183 mg
Zinc2 mg
Sodium855 mg
Vitamin A314 iu
Thiamine0,09 mg
Riboflavin0,2 mg
Niacin2,92 mg
Vitamin C1 mg
Cholesterol80 mg

Regional Characteristics:

This recipe belongs to Tekirdağ province. Goose meat was used instead of chicken in the old days. It is served as a side dish after a main dish of chicken in Tekirdağ.