Chudu – Meat pasties

Chudu can be deep fried or baked in the oven.

Preparation time: 1 hour
Cooking time: 25 min
Serves: 5-6

Ingredients

• 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
• Filling:
• 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

Preparation

• 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.