Yantyk (Tatar Meat Pasties)
Very simple, tasty, filling — and not the least bit greasy! Yantyk are traditional Tatar pasties: unleavened dough folded around a savory filling. What makes them special is that they're cooked in a dry skillet, without a drop of oil or fat, so they're surprisingly light. Even so, they turn out juicy and tender inside and crisp on the outside.
Nat27
Recipe author
Yantyk (Tatar Meat Pasties)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
8 g
Fats 29 %
13 g
Carbohydrates 53 %
24 g
251 kcal
GI:
8
/
0
/
92
- Yantyk is a Tatar dish, much like a stuffed turnover. It's most often made with a meat filling, but you'll also find versions with cheese and herbs, tomatoes, potatoes and herbs, and more. The defining feature is that they're cooked in a dry skillet, with no oil or fat added. This recipe uses the classic meat filling. Start with the dough. Sift a small portion of the flour (about one cup) into a deep bowl. Bring the water to a boil, add salt, and stir well. Pour the hot salted water into the flour, stirring constantly. Then add the vodka — the alcohol makes the pastries lighter and crispier. Let the mixture cool a little. Crack in the egg and stir it into the cooled mixture (if it's still hot, the egg may curdle). Then add a little vegetable oil and knead a firm, elastic dough, working in the remaining flour a bit at a time. Cover the finished dough with a clean towel and let it rest for about an hour. Now make the filling. Season the ground meat with salt and pepper to taste, adding any spices you like. Peel, wash, and finely dice the onion. Add it to the meat and mix thoroughly. Divide the rested dough into 10–12 pieces. Roll each one out with a rolling pin into a thin round. Spread the meat filling over one half of the round and fold the other half over it. Crimp the edges shut with your fingers or a fork. Set a skillet of a suitable size (depending on how big your yantyk are) over medium heat. Once it's hot, lay in the pasties and cook them for about 3 minutes per side, with no oil at all. Brush the finished yantyk with melted butter and garnish with dill. Serve them piping hot with sour cream. Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vodka - 235 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
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