- For Pastry:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 3 eggs
- 1/2 eggshell cold water
- For filling:
- 1 1/2 pounds boneless mutton, minced
- 1 small onion, finely chopped, plus 1 1/2 cups finely diced onion
- 2 tablespoons finely chopped parsley
- Freshly ground salt, to taste
- Freshly ground black pepper, to taste
- 2 teaspoons dried dill
- 1 egg white
- Clarified butter
- 1 1/2 cups chicken stock
- 3 tablespoons sour cream
Make pastry: Combine flour and baking powder. Place in mound on board and make a well in center. Add eggs and water to well and, using fingertips, gradually combine with flour to form a firm dough. Knead well and let rest for 30 minutes, covered by a bowl.
Roll out pastry until very thin. Cut into 3-inch squares. Paint with egg white. Place 1 tablespoon meat mixture in middle of pastry square. Bring corners of square to center and pinch together to seal.
Gently fry remaining finely chopped onion with clarified butter in saucepan. Add stock and then pastry bundles. Bring to a boil, cover, and simmer 35 minutes. Remove mantays with slotted spoon and divide between 8 individual serving bowls.
Add sour cream to chicken stock and combine well, but do not let boil. To serve, pour over mantays while hot.
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