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Khuplu
Khuplu (хуплу): Chuvash round pie of beef, lamb, potato and onion
The Chuvash people of the middle Volga bake khuplu for harvest festivals and to welcome guests: one large, round, closed pie with a thin yeast crust and a deep filling of diced meat, potato and onion, traditionally with a little vent on top and a ring of dough to decorate it. Cut at the table, it spills meaty juice into the potatoes, and it is eaten warm with a glass of cold buttermilk or a bowl of soup. The usual slip is under-baking; a pie this deep needs well over an hour and a thermometer check. Chef's tip: lay the potatoes at the bottom and the meat on top, so the potatoes drink the juices and the base does not go soggy.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the dough
- 1 ¼ lb plain flour
- 1 cup lukewarm milk
- 1 tsp sugar
- 1 tsp salt
- 1 egg
- 2 ⅛ oz unsalted buttermelted
For the filling
- 14 oz beef chuckcut into 1 cm dice
- 10 ½ oz boneless lamb shouldercut into 1 cm dice
- 1 ⅓ lb potatoescut into 1 cm dice
- 2 onionschopped
- 1 ½ tsp salt
- 1 tsp black pepperfreshly ground
- 1 ⅜ oz cold unsalted butterdiced
To finish
- 1 egg yolkbeaten with 1 tbsp milk
- ¾ cup hot beef stock
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Method
0/9 doneStep 1: Whisk the ¼ oz fast-action dried yeast and 1 tsp sugar into the lukewarm 1 cup lukewarm milk and wait 10 minutes until foamy. Add the 1 ¼ lb plain flour, 1 tsp salt, 1 egg and 2 ⅛ oz unsalted butter and knead for 8 minutes into a smooth, soft dough.
18 minStep 2: Cover and leave to rise in a warm place for 1 hour, until doubled.
60 minStep 3: Season the 14 oz beef chuck, 10 ½ oz boneless lamb shoulder, 1 ⅓ lb potatoes and 2 onions separately with the 1 ½ tsp salt and 1 tsp black pepper, keeping the meat in the fridge.
5 minStep 4: Heat the oven to 375°F (350°F fan). Take off a quarter of the dough; roll the rest into a 36 cm circle and lay it in a greased 26 cm ovenproof pan or on a tray, edges hanging over.
10 minStep 5: Layer the potatoes over the base, then the onions, then the meat, and dot with the 1 ⅜ oz cold unsalted butter.
5 minStep 6: Roll the remaining dough into a 26 cm lid, lay it on top, fold the overhanging edge over it and pinch tightly. Cut a 2 cm hole in the centre and brush with the 1 egg yolk glaze.
10 minStep 7: Bake for 45 minutes, until the crust is golden. Pour the hot ¾ cup hot beef stock slowly through the hole.
45 minStep 8: Lower the oven to 350°F (300°F fan), cover the pie loosely with foil and bake for another 40–45 minutes, until a skewer slides through the potatoes easily and a thermometer in the centre reads at least 160°F.
45 minStep 9: Rest under a cloth for 15 minutes before cutting into wedges.
15 min
Nutrition per serving
- Calories
- 580 kcal
- Protein
- 30 g
- Carbs
- 60 g
- Fat
- 23 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khuplu take?
- About 150 minutes in total: 60 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of lukewarm milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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