Torta di pollo e patate tatara (Elesh)
Әлеш ÄleşPronuncia: eh-LESH
Elesh è una sostanziosa torta salata tatara del Tatarstan, tradizionalmente cotta come una grande torta rotonda con una crosta di pasta lievitata. All'interno ci sono pezzi di pollo, patate a dadini e cipolle, che cuociono a vapore insieme in un ripieno succoso. Si mangia come piatto principale, spesso per riunioni familiari e feste, e viene servita calda con brodo o tè. La crosta è dorata e tenera, mentre il ripieno è saporito e confortante.
Torta di pollo e patate tatara (Elesh)
Әлеш, Äleş
Pronunciato eh-LESH
- Porzioni
- 6
- Prep
- 30 min
- Cottura
- 55 min
- Totale
- 1 h 25 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
For the dough
For the filling
For the glaze
Preparazione
Whisk the warm milk, yeast and sugar in a small bowl and leave for 5–10 minutes, until foamy.
In a large bowl, combine the flour and salt. Add the yeast mixture, egg and melted butter and stir until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic, then cover and let rise in a warm place for 1–1 1/2 hours, until doubled.
Mix the chicken, potatoes, onions, salt, pepper and stock in a bowl. Set aside while the dough rises.
Heat the oven to 375°F (190°C). Grease a 9-inch (23-cm) round baking dish or springform pan.
Punch down the dough and divide it into two pieces, about two-thirds and one-third. Roll the larger piece into a 12-inch (30-cm) circle and press it into the dish, leaving the edges overhanging.
Spoon in the filling, dot with the butter, then roll the remaining dough into a circle large enough to cover the filling. Pinch the edges firmly to seal and cut a small steam hole in the center.
Brush the top with beaten egg and bake for 50–60 minutes, until the crust is deep golden and a skewer inserted into the center meets tender potatoes, covering with foil if it browns too fast.
Let the pie rest for 15 minutes before slicing and serving warm.
Varianti regionali
Some cooks add a small handful of rice to the filling or use beef instead of chicken; smaller individual pies are also made from the same dough and filling.
Note del cuoco
- Keep the chicken and potatoes diced small so the filling cooks through before the crust overbrowns.
- Let the pie rest before slicing so the juices settle and the filling stays in the wedges.
- If the top browns too quickly, tent it loosely with foil and continue baking until the potatoes are tender.
Servire con
Serve warm with hot chicken broth or strong black tea.
Preparazione in anticipo e conservazione
Cool completely, cover and refrigerate up to 2 days; reheat covered at 350°F (175°C) for 15–20 minutes.
