Meat-filled rastegai
Description
The pastry is simple and quick to prepare. The main ingredients are pork, flour, yeast, and water. The dish is filling and very delicious.
Instructions
- 1
Step 1
1. Sift the flour. Dissolve the yeast in warm water, add sugar, flour, mix and let stand for 30 minutes. During this time, the starter will become frothy. Add the remaining flour, melted butter, slightly beaten egg, and salt. Knead the dough, then transfer it to a bowl and cover with a cloth. Let it rise in a warm place for 2–3 hours. Then punch down the dough and leave it in a warm place once again. Cut the meat into pieces (for the filling) and fry. Then pass the meat through a meat grinder and add chopped boiled egg. Season with salt and pepper.
- 2
Step 2
2. Roll the dough into a thick rope, cut the rope into 15-18 pieces. Roll each piece into a ball and let rest for 10-15 minutes. Then shape the balls into flatbreads (4-5 cm thick).
- 3
Step 3
3. Place a spoonful of the filling, rolled into a ball, onto each flatbread.
- 4
Step 4
4. Bring together the edges of the flatbread, folding them toward the center to form an open pie.
- 5
Step 5
5. Pinch the edges, leaving the center open. Place the buns on a greased baking sheet and let them rest for about 15 minutes. Then brush the buns with beaten egg and bake for 15 minutes at 200 degrees.
- 6
Step 6
6. Do not transfer the ready-made rastegai directly onto a plate; cover them with a napkin or kitchen towel and let them sit for about 10 minutes. Then, place a piece of butter into each rastegai and pour in a little broth.