Chudu are an Azerbaijani pasty, made with a rich pastry. They are another of the Azerbaijani cuisine’s combinations of sweet and savoury.
Chudu can be deep fried or baked in the oven.
Preparation time: 1 hour
Cooking time: 25 min
- For the pastry:
- 1 kg/2.2 lbs oz plain flour
- 500 g/ 1 lb 4 oz butter
- 5 egg yolks
- 250 g/10 oz sour cream
- 500 gr/1 lb 2 oz minced beef or a combination of minced beef and minced lamb
- 25 gr/1 oz lavashana (thin rolled sheet of dried plums or cornelian cherries)or the juice of 1 medium-sized lemon
- 2 medium-sized onions
- 1/2 tspn cinnamon
- 1/2 tspn turmeric
- salt & pepper
- Sieve the flour onto a work service or into a large bowl.
- Rub the butter into the flour.
- Make a well in the centre and add the sour cream and egg yolks.
- Fold in the sour cream and yolk and knead the dough until smooth.
- Cover the dough and leave in a warm place to rise.
- While the dough is rising, prepare the filling. Soak the small piece of lavashana in hot water until it dissolves.
- Grate the onion and add to the minced meat. Add the lavashana or lemon juice. Mix well and fry until the meat is cooked (20 to 30 minutes).
- Divide the dough into 50 g/2 oz balls and roll out to 7-8 cm diameter (2.8″-3″).
- Put a generous dessertspoonful of meat inside each piece of rolled dough. Fold in the ends and bring the sides together like a Cornish pasty. Pinch together the join of the pastry.
- Cook in a medium hot oven (200 degrees C/400 F/gas mark 6) for 20 to 25 minutes or deep fry in hot oil.
- Spread with butter and dredge with icing sugar while still hot. Sprinkle with sumac.