Ingredients:
2 cups whole wheat flour + more for dusting worktop
A pinch salt
Water to knead the dough
1/2 kg chicken, lamb or beef mince
1 small onion (half cup chopped)
2 medium tomatoes (3/4 cup chopped)
2 cloves garlic, crushed or finely chopped
1/2 cup coriander leaves (optional)
Salt to taste
1 teaspoon ground red chilli pepper
This Is What You Do:
Mix flour and salt in a big bowl. Make a well in the centre. Add water gradually and keep mixing with flour.
When all the flour comes together, start kneading the dough. Knead for 5-7 minutes or till the dough is firm. Cover and set aside while you cook the minced meat.
Add oil to a deep pan. Add onions and saute over medium heat till the onions are golden.
Add chopped garlic and diced tomatoes. Add the dry spices and salt. Fry the ingredients together for a couple of minutes.
Add minced meat. Keep frying another couple of minutes. Add 1/4 cup water for chicken, 1/2 to 3/4 cup for mutton and beef. Cover the pan, reduce hear to medium low.
Cook till the minced meat is cooked and liquid completely evaporated. The cooked mince should be quite dry. We dont want any liquids making the pie soggy or dripping when you bite into it.
Let the mince cool a little while you roll out the dough for the pie.
Divide the dough into equal sized four balls. Lightly flour a work top, roll out each dough ball into a 6-7 inch round.
Wet the edges of each round. Divide mince into two portions. Spread mince over two dough rounds, leavimg 1/2 inch of edges uncovered.
Place the other two dough rounds over mince covered rounds. Press with your fingers or fork to seal the edges together or if you are more confident handling the dough, fold the edge inwards to make a nice pie like edge.
Heat a skillet over medium heat. Lightly grease it with apricot or olive oil or butter. Place one pie over it gently. Cover with a lid. Cook for 3-4 minutes or till the bottom side is cooked.
Flip, cover and cook another 3-4 minutes. Repeat the same process with the other pie.
Serve warm sliced or whole with apricot or olive oil or yogurt dip on the side.
Makes 2 Chap Shoro
Serves 4-8 (depending if it’s main or side dish)
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