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Dough:
First, dissolve the yeast in the sugar.
Then, add the margarine, the egg, and the water. Next, gradually add the all-purpose flour mixed with the salt.
After that, mix well until the dough no longer sticks to your hands; if necessary, add a little more flour. Then, knead the dough until smooth and elastic.
Right after that, divide the dough into 12 equal portions and shape them into balls.
Finally, let the dough balls rise until they double in size.
Filling:
First, sauté the shredded chicken with seasonings of your choice, such as garlic, onion, chicken bouillon, olive oil, oregano, black pepper, paprika, and fresh parsley.
Then, let the sautéed chicken cool completely. Next, roll out each dough ball with a rolling pin.
After that, place a portion of the sautéed chicken in the center of the dough. Then, close the dough around the filling, shaping it as you like.
Right after that, heat the oil until it reaches the ideal frying temperature. Lastly, fry the pastries in hot oil until they are golden and crispy.
Finishing up, drain on paper towels and serve.
Tip: If you prefer, you can vary the filling with ground beef, cheese, seasoned eggplant, among others.
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