Turkmen Ichlekli Beef Pie

Ingredients

• 3 cups all-purpose flour
• 1 cup warm water
• 12 oz ground beef or lamb
• 3 tbsp neutral oil, plus more for brushing
• 2 large onions, finely diced
• 12 oz potatoes, finely diced
• 4 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 cup cucumber or shredded cabbage, to serve
• 1/4 cup chopped dill
• Salt and black pepper

Steps

1. Mix the flour, warm water, and 1 1/2 teaspoons salt into a firm dough, knead for 10 minutes until smooth, then cover and rest for 30 minutes.
2. The rest is essential. Unrested dough springs back and cannot be rolled thin enough for ichlekli.
3. Mix the raw beef with the onions, potatoes, garlic, cumin, coriander, 1 1/2 teaspoons salt, and plenty of pepper.
4. The filling goes in raw. It cooks entirely inside the sealed pie, which is why the potato and onion must be diced very finely.
5. Heat the oven to 400F (200C). Divide the dough into two pieces, one slightly larger.
6. Roll the larger piece into a thin round about 14 inches across and lay it in an oiled skillet or on a lined sheet pan, letting the edges overhang.
7. Spread the filling in an even layer over it, leaving a 1-inch border. Roll the second piece out, lay it over, and fold the overhanging edge up and crimp it tightly to seal.
8. Cut a small steam vent in the centre, brush with oil, and bake for 45 to 50 minutes, until deep golden and firm. Rest 10 minutes and serve with the cucumber and dill.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.