Tsken, delicious Lezgian pan-fried pie
Option 1: 300 gr minced meat + 1 small potato, thinly slices + 1/2 medium onion, thinly sliced.
Option 2: 1 medium potato, thinly sliced + 1/2 cabbage, shredded + 1/2 medium onion, thinly sliced.
50 gr. butter, melted
2 cups flour
lukewarm water, aprox. 120 ml
50 gr butter, melted
To make the dough mix flour, salt and start kneading adding the water until the dough becomes elastic.
Roll out the dough as thick as you can and grease with the butter.
Then cut the dough into 5-6 cm wide strips. Take one strip and roll it. When it ends continue rolling using another strip, etc. You need 2 balls, made by rolling the strips, one bigger than another for the base of the pie.
Grease the base of a frying pan with vegetable oil.
Use your hands to press a dough ball into a flatter circle and carefully roll it into 1 cm thin sheet. Lay it over the pan so that it drapes over the sides.
Prepare the filling: mix all the ingredients, add salt and pepper. Spread the filling over the base and pour melted butter over the filling.
Roll the second ball and lay on top of the filling. Fold the pastry, hanging over the edges of the pan, back over the top to form a round pie.
Fry on a low heat 15-20 minutes or when one side turns brown, turn over and cook another 15-20 minutes or until golden brown.