Wednesday, March 18, 2009

Tirit pie

  • 750g. flour
  • 2-2.5dl. lukewarm water
  • 1 egg
  • salt and pepper
  • 1 chicken or smaller hen
  • root vegetables (carrot, parsley root, some celery, parsnip)
  • 2 tablespoons oil for greasing and sprinkling
  • 1/2l. sour cream or thick yoghurt
  • 2 cloves of garlic
Sift flour, make a well in the center, add some salt, the egg and the lukewarm water as needed. Knead into a smooth dough for the pie, divide it into 8-10 small balls, cover and leave to stand. Roll out the dough into rounds, not too thin. Bake them on top the stove or in a dry baking pan in the well heated oven, until brown and brittle. Cook the chicken in slightly salted water with roots. When cooked, take the chicken out, strain soup into a bigger pan. Remove bones, chop meat, add salt and pepper. Pour the pie over with heated oil and bake in the oven preheated to 200°C about 40 minutes or until nicely brown. In the meantime crush garlic and mix with beaten sour cream and pour over the tepid (not hot) pie, cover with a clean cloth or another tepsiya and leave to stand for a while.

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