Elesh with chicken and potatoes
Easy to prepare Tatar pies filled with chicken and potatoes, reminiscent of samsa.
Wheat Flour – 600 g
Butter – 70 g
Vegetable oil – 100 ml.
Water boiled – 50 ml.
Egg of chicken – 2 pcs.
Salt – 1 tsp.
Sugar – 1 tsp.
Baking powder – 1 tsp.
Chicken breast – 600 g
Potatoes – 400 g
Onions – 2-3 heads
Salt, black pepper ground – to taste
Butter – 8 tsp.
- 328 kCal
- 1 h. 30 min.
Eleash is Tatar samsa-pies. In Crimea they can be bought in Tatar cafes. You can not eat such a lot of yummy, for “farewell figure”, but sometimes we allow ourselves to go to such a cafe for elesh. The recipe, the girl asked by the waitresses.
First of all, we prepare the dough. It should stand for thirty minutes and ripen.
So, in a deep bowl we sift 600 grams of flour of the highest grade. When sifting, the flour is saturated with oxygen and the dough turns out not to be tightened, crumbly. Add the baking powder, sugar and salt. All mixed.
In the flour we drive two eggs. In a microwave or a frying pan, melt 70 grams of vegetable oil, add the vegetable oil and mix it.
We pour the oil mixture into the flour and knead the dough.
Collect it in a “pile” add boiled water and continue to knead. The dough turns oily, does not adhere to the hands. Roll the dough into a bowl and put it in a plastic bag, so that it does not get winded.
While the dough is “resting”, we prepare the filling for our elesha. Chicken brisket cut into pieces about 1.5 -2 cm 2-3 heads of onions finely shred. Potatoes are cleaned, mine and cut into smaller cubes than meat.
All the components are put in a bowl, mix thoroughly, with hand slightly shifting. Add salt and black ground pepper. In order to make the stuffing juicy, you can pour 100 ml of water into it, knead it well and immediately start cutting the elechi. Why right away? – because the meat in the first half hour absorbs water, but if the stuffing stays longer, then the meat then “gives” water and the stuffing turns wet.
Divide the finished dough into the required number of portions. In our case, 8 parts. We roll balls. Large and small – for the lid. We put it together in a bag so that it does not dry out.
From one large and one small balls we roll round thin cakes. In the middle of a large cake we put two to three tablespoons of minced meat, a teaspoon of butter (not ghee), we close this beauty with a small lozenge and splinter it. The photographs show how this is done.
Finished Elecs are laid out on a baking tray, greased with melted butter.
Bake at a temperature of 190 degrees, about 40-45 minutes. Elesha with chicken and potatoes are ready!