Fitchi - Turkmen-style meat pie

[Dough:]

Fitchi - Turkmen-style meat pie

Category: Bakery products

Ingredients
Dough:
Flour / s	350 g
Water	150 - 160 g
Salt	1 tsp
Vegetable oil	1 tbsp. l
Filling:
Minced or minced meat (ideally lamb)	300-400 g
Onion	2-3 pcs
Water (kefir) for minced meat viscosity	Little
Salt, ground pepper	taste

Cooking method

• Fitch has a resemblance to Ossetian meat pie. The difference is that they are prepared from unleavened dough, such as dumplings, and more often they are made small in size - portioned, since the filling turns out to be very juicy and in the case of one large pie, part of the tasty juice is lost when cutting. I didn't have any suitable portion forms, so I made the fitches a big cake.
• First, let's prepare the filling. Finely chop the meat or skip on a large grinder rack. Cut the onion into small cubes. Add salt, black pepper, water or kefir for juiciness.
• 
• Stir in the viscous minced meat. Let it brew in the refrigerator for 40 minutes.
• Knead a soft unleavened dough from flour, water, vegetable oil and salt, cover with a foil and let it stand for 20 minutes for better elasticity. From this portion of dough, you can make one large pie or 4 portions, d = 15 cm. For a large pie, divide the dough into 2/3 for the bottom and 1/3 for the top. If you are making portioned pies, then first divide the dough into 4 parts.
• Roll out a circle with a slightly larger diameter than the shape, so that the edges of the dough hang slightly, lay out the filling in a not very thick layer (no more than 1 cm). Roll out the dough for the top of the cake according to the size of the mold, place it on the filling and squeeze the dough along the inner side of the side to connect the upper layer with the lower one. Roll the edges of the dough with a twisted roller in a circle. Chop the surface of the cake with a fork in several places to release steam when baking.
• 
• Bake in an oven preheated to 220 degrees for 30-35 minutes. After 20 minutes it is best to cover the cake with foil. Grease the baked pie with a piece of butter and cover. Let stand for 10-15 minutes.
• 

The dish is designed for

1 large cake / 4 small

Cooking program:

Oven

Note

Delicious and juicy pie! In more detail about the molding of portioned fitches in the video from Irina Khlebnikova:

[Lyulyashik]

Lyulyashikthanks for the pie!
ZdOrovsky is so!
Here, Lyulyash, you are writing about a large grill in a meat grinder, that is, of the three grills, the one that is the largest right?
I still didn’t know what to adapt it to, it was painfully large holes.
The cake is wonderful!
Julia, thanks!
Boom to cook.

[Ritual]

Ritual, thanks for stopping by! And I have 5 grates and the largest one is 4 holes, on it for a meat pie with potatoes, the meat is just right, but here it is better to medium-large, with round holes!

[Yuliya K]

Yuliya K, Julia-la-la ... beauty-ta-ta .. well done-tsa-tsa

[kristina1]

kristina1, Cesaric, thanks for your attention to the recipe !!

SympatHy pie! If one large, then when cutting a lot of juice is lost? You can probably bake in Princesk.
Yulchik, what do you think will be better with minced meat? The current is not a lamb. Moo-moo, or oink-oink,
The dumplings dough is scary - is it also so dense and tight? Is it easy to roll out?

[Yuliya K]

Yuliya KWhat a golden color!
Mmm ... Yulenka thanks
I took it away.

Moo-moo, or oink-oink,

and how does a ko-ko-ku-re-ku sit

[Dina]

Dina, I didn't have a lamb either! The minced meat was mixed! Any meat is possible, but if it is completely lean, then pieces of butter are desirable on top of the minced meat. And the dough turns out softer than on dumplings, elastic but not tight, you don't need to hammer it with flour and it rolls out perfectly without adding flour.Of course, juice flows out when you cut a hot pie, but still the juiciness remains! I don't know how the pie will behave in a pizza maker, but in the oven everything turns out as it should!
Natasha, thanks for stopping by !!
kristina1,

[Yuliya K]

Yuliya K, Yulichka, thanks for the memory of the Motherland, how much of this yummy we ate mmm ... I brought special forms for them with me, but I can't find normal mutton meat with a sweet smell, but it’s not bad with other meat either, but still not that. Eh nastolgia

[Galina]

Galina, I am glad that the recipe has awakened dear memories! Lamb yes, here is different ...

[Yul]

Yul, I also baked it, though in Travola, it became interesting! Thanks for the recipe! Of course, I did not get such a beautiful crust there, after all, the dough is of the dumplings type. And on the first day, to be honest, I did not feel it, BUT ... on the second day I warmed it up in a micra and ta-da-ah, the taste is completely different, the dough was soaked with meat filling and softened, delicious!



Baked without any substrates on the coating for 30 minutes, this is the bottom of the cake

[Tanyusha,]

Tanyusha, thank you for trying out in Travola! Handsome turned out, with original tattoo painting !!
Tan, and I have them steamed well during the time after baking. The top crust softens from the oil, only the rim remains crispy. Maybe due to the fact that the temperature is higher in the oven?
Recently, I often make my husband's sushki from this dough, he really likes them. And I increased the amount of oil in the dough, began to add 2-3 tbsp. spoons for this serving.

[Yulechka]

Yulechka, Thank you !

Maybe due to the fact that the temperature is higher in the oven?

Gravola is a very delicate oven, and yes, you will need to add more oil next time.
But when it was infused and saturated, it turned out delicious!

But when it was infused and soaked, it turned out delicious

So that's great!! This means that after delicate baking it needs more time to ripen!

[Yulia]

Yulia, thanks for the recipe, I really want to try