Elesh with Chicken
Baking and Desserts • Tatar
Description
Elesh with Chicken
Ingredients
- Butter 8 teaspoons
- Wheat Flour 20 oz
- Chicken Egg 2 pieces
- Sour Cream 5 tablespoons
- Vegetable Oil 5 tablespoons
- Water 2 tablespoons
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Baking Powder 1 teaspoon
- Chicken Thighs 3 pieces
- Salad Potatoes 4 pieces
- Onion 2 pieces
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough, mix melted (cooled) butter, vegetable oil, water, sour cream, salt, and sugar in a bowl.
Step 2
In a large bowl, sift 3/4 of the flour and add the baking powder. Make a well in the center, pour in the oil mixture, and crack in the two eggs.
Step 3
Using a fork, mix the eggs and gradually incorporate the flour. Then knead the dough with your hands until it becomes smooth, elastic, and does not stick to your hands. If necessary, add more flour. The dough should be oily and very pliable. Wrap it in a bag and place it in the refrigerator.
Step 4
Thoroughly rinse the chicken thighs, remove the skin (not needed), and cut out the white tendons. You can leave a bit of fat for juiciness. Cut the meat off the bones and pat it dry.
Step 5
Cut the chicken meat into pieces (about 2x2 cm, no smaller).
Step 6
Peel the potatoes and cut them into cubes (1.5x1.5 cm).
Step 7
Peel the onion and dice it finely.
Step 8
Mix the chicken, potatoes, and onion, adding salt and freshly ground pepper. The filling should not sit for long; you need to start making the elesh immediately (otherwise, juice will form). By the way, I weighed everything beforehand, and I got the following proportions: meat – 600 grams, potatoes – 400 grams, onion – 200 grams (after peeling and cutting).
Step 9
Divide the dough into 8 parts. Pinch off a small piece from each. This results in about 8 'golf balls' and 8 'walnuts'.
Step 10
Roll out the large ball, place the filling (2-3 tablespoons) in the center, and add a piece of butter (1 teaspoon).
Step 11
Roll out the small ball of dough a bit, place it on top of the filling. Lift the edges of the bottom dough up and seal it (connect it with the top dough). Make pretty pinches around the edge.
Step 12
Roll out the small ball of dough a bit, place it on top of the filling. Lift the edges of the bottom dough up and seal it (connect it with the top dough). Make pretty pinches around the edge.
Step 13
Bake for about 50 minutes until golden brown. After baking, brush the elesh with butter and cover with a towel (let sit for 10 minutes).
Step 14
Inside the elesh, a broth forms, and the meat is tender and juicy. Enjoy your meal!
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