Recipe courtesy of Graham Kerr
Mantay
- Level: Easy
- Yield: Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 492
- Total Fat
- 25
- Saturated Fat
- 11
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 133
- Sodium
- 571
Ingredients
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
Directions
- 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.
- Mix together mutton, 1 1/2 cups onion and parsley. Season generously with salt and pepper. Add dill and thoroughly combine.
- 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.