Ukrainian Crimean Lamb Pies
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Time
prep 1:00
total 2:30
Ingredients
Varenyky dough
2 cups | all-purpose flour | 1/2 tsp. | salt | 2 | lg. egg yolks | 1 tbsp. | vegetable oil | 7 to 8 tbsp. | water |
Filling
1/2 lb. | ground lamb | 1/4 lb. | ground sirloin | 2 cloves | garlic, minced | 2 | md. onions, finely chopped | 1/4 cup | chopped fresh cilantro (or parsley) | | Salt and pepper, to taste | 3 tbsp. | unsalted butter,melted | 1/3 cup | ice water |
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Instructions
Dough:
In a food processor, blend the flour and 1/2 teaspoon salt. With the motor running, add the egg yolks and the oil through the feed tube, then pour in the water, in a slow, steady stream, until the dough forms a ball around the blade.
Transfer the dough to a floured surface and knead until smooth, about 2 minutes. Cover with cotton tea towel and let stand for 30 minutes.
Divide the dough into twelve equal pieces and shape them into balls. Let stand covered for 15 minutes.
Filling:
Vegetable oil for deep frying. Combine the lamb, sirloin, garlic, onions, and cilantro in a bowl. Season with salt, and very generously, with black pepper.
On a floured surface with a floured rolling pin, roll out the dough into rounds, about 3 inches in diameter. Brush each one with melted butter, stack them on top of each other and let stand, covered with a towel, for about 15 minutes.
Roll out each round some more and then pull the sides of each until they are about 6 inches in diameter, taking care not to tear the dough.
Mix the ice water into the filling and divide the filling into twelve equal portions.
Place a filling portion on one side of each round of dough. Fold the other half over the filling and press the edges together. Trim the edges even with a sharp knife and seal with the tines of a fork.
Heat the oil in deep fryer to 375°F. Fry the chebureky until deep golden, 3 to 4 minutes on each side. Drain on paper towels. Serve at once.
Author's Comments
6 servings = 12 chebureky
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