Preparation time: 1 hour
Cooking time: 25 min
For the pastry:
1 kg/2.2 lbs oz plain flour
500 g/ 1 lb 4 oz butter
5 egg yolks
250 g/10 oz sour cream
500 gr/1 lb 2 oz minced beef or a combination of minced beef and minced lamb
25 gr/1 oz lavashana (thin rolled sheet of dried plums or cornelian cherries)or the juice of 1 medium-sized lemon
2 medium-sized onions
1/2 tspn cinnamon
1/2 tspn turmeric
salt & pepper
Sieve the flour onto a work service or into a large bowl.
Rub the butter into the flour.
Make a well in the centre and add the sour cream and egg yolks.
Fold in the sour cream and yolk and knead the dough until smooth.
Cover the dough and leave in a warm place to rise.
While the dough is rising, prepare the filling. Soak the small piece of lavashana in hot water until it dissolves.
Grate the onion and add to the minced meat. Add the lavashana or lemon juice. Mix well and fry until the meat is cooked (20 to 30 minutes).
Divide the dough into 50 g/2 oz balls and roll out to 7-8 cm diameter (2.8″-3″).
Put a generous dessertspoonful of meat inside each piece of rolled dough. Fold in the ends and bring the sides together like a Cornish pasty. Pinch together the join of the pastry.
Cook in a medium hot oven (200 degrees C/400 F/gas mark 6) for 20 to 25 minutes or deep fry in hot oil.
Spread with butter and dredge with icing sugar while still hot. Sprinkle with sumac.