Eleshi are Tatar pies, very similar in ingredients and cooking method to Balish pie. The only difference is the shape.
Pies are made from shortcrust pastry on sour cream, with the addition of sunflower or butter. The dough itself is kneaded without yeast and soda. Like almost all Tatar pastries, these pies are also high in calories and very satisfying. They are cooked mainly with beef and potatoes, and a lot of onions are also added for juiciness.
Today we will cook juicy eleshas with chicken, potatoes and onions. If you are not already familiar with such baked goods, I highly recommend giving it a try. It turns out insanely delicious!
Ingredients:
Dough:
- Wheat flour - 450 gr.
- Sunflower oil - 5 tbsp.
- Chicken egg - 2 pcs.
- Sour cream - 4 tablespoons
- Water - 6 tablespoons
- Salt - 1 tsp
- Egg yolk for brushing - 1 pc.
Filling:
- Potatoes - 4 pcs.
- Chicken fillet - 400 gr.
- Bulb onions - 2 pcs.
- Butter - 50 gr.
- Ground black pepper - to taste
- Salt to taste
Prepare all the ingredients you need. In the preparation of the dough, I used odorless sunflower oil, which can be replaced with melted butter or mixed in half with vegetable oil.
For the filling, I took a fillet, which can also be replaced with any chicken meat without bones and skin, for example, thighs.
Most often, the dough is prepared with sour cream, but sometimes it is replaced with natural yogurt, buttermilk or kefir.
The filling should visually contain approximately the same amount of chicken, onions and potatoes, then the pies will turn out juicy.
Combine room temperature boiled water, sour cream, egg and sunflower oil in a bowl. Stir everything until smooth.
Sift the flour and salt in portions. Add enough flour until the mixture no longer sticks to your hands. This dough does not require long kneading, it is enough just to combine all the ingredients and collect them in a ball.
Wrap the prepared dough in plastic wrap and set it aside to "rest" while you are filling.
In this dish, meat is not used as minced meat, but finely chopped. Thus, cut the chicken fillet into small pieces.
Peel the onion and cut into small cubes.
Peel the potatoes and also cut them into cubes, but slightly less than the cut meat, since the chicken will cook faster, and in order for it to be juicy, you do not need to bake it for a long time.
In a bowl, combine the chopped filling ingredients and add salt and pepper. Mix well.
Take the dough out of the foil, put it on a work surface, lightly dusty with flour, knead it a little.
Divide the dough into 2 parts: large and small. Divide the greater part into 8 more equal parts, the smaller part also into 8 pieces, but smaller. Roll up the balls, cover with a clean towel or plastic wrap to keep them from drying out.
Now take a larger piece of dough and roll it into a cake. Do not roll too thin, the thickness should be 3-4 mm.
Place a tablespoon full of the filling on top of the flat cake. Place a small piece of butter on top.
Roll out a smaller piece of dough into a flat cake. Cover the filling with it.
Lift the edges of the lower cake and connect them to the smaller one by pinching together. So prepare all the patties.
Put the prepared eleshi on a baking sheet greased with sunflower oil. Brush with egg yolk. Bake at 180 degrees for about 45-50 minutes, until golden brown. If the top will burn, then cover the eleshi with foil.
Remove the finished Tatar pies from the oven, transfer to a dish and immediately grease on top with the remaining butter.
Eleshi is traditionally served with hot sweet tea.
Bon Appetit!
Author: Aurica Vintu
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