Gutap (Kazakh Deep-Fried Herb Pastries) is a traditional Kazakh recipe for a classic dish of deep fried pastries filled with a herby stuffing that's served with an onion and sour cream sauce flavoured with cider vinegar and lemon juice. The full recipe is presented here and I hope you enjoy this classic Kazakh version of: Kazakh Deep-Fried Herb Pastries (Gutap).
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Ingredients:
For the Dough:
210g plain flour
1/2 tsp salt
4 tbsp butter, softened
180ml lukewarm water
For the Filling:
3 tbsp fresh dill, finely chopped
3 tbsp fresh parsley, finely chopped
1 tbsp garlic, minced
9 tbsp spring onions, finely chopped
1 tbsp freshly-ground black pepper
8 tbsp butter
1½ tsp salt
oil for deep frying
For the Sauce:
1 tsp cider vinegar
60ml sour cream
2 tbsp butter
1/2 tsp plain flour
6 tbsp onion, finely minced
1 tsp freshly-ground black pepper
1 tbsp lemon (or lime) juice freshly-squeezed and strained
Method:
Begin with the dough. Sift the flour into a large mixing bowl, form a well in the centre and add the water along with the salt and 2 tbsp of the butter. Stir slowly until all the ingredients are thoroughly combined and the water has been completely absorbed. Now beat vigourously with a wooden spoon until the mixture comes together as a firm, stiff, dough. Bring the dough together as a ball then turn out onto a lightly-floured work surface and roll out into a rectangle about 40 x 45cm in size. Brush the surface of this dough with the remaining butter then fold into quarters before flouring and rolling out as thinly as possible. Trim to a 40 x 45cm rectangle then divide into 48 5cm squares.
In the meantime, prepare the filling. Combine the salt, black pepper, spring onions, garlic, parsley and dill in a bowl. Finely dice the butter and chill in the refrigerator until the dough is ready. When the pastry squares are done place a teaspoon of the filling mix in the centre of each pastry square than add a piece of butter to each. Draw up the corners of the pastry and pinch them together firmly so that you seal the filling inside the dough.
Heat oil in a deep pan, wok, or deep fat fryer to 180°C then drop in 5 or 6 of the pastry squares. Cook for about 4 minutes, until heated through and golden then remove with the slotted spoon and add more of the pastries. Continue cooking in this fashion until all the pastries are done.
To prepare the sauce melt the butter in a pan, add the onions and season with salt and black pepper. Fry for 2 minutes then stir in the vinegar. Cook for about 3 minutes then add all the remaining ingredients (except the lemon juice). Continue cooking, stirring constantly, until the sauce thickens. Take off the heat, add the lemon juice and serve poured over the deep-fried pastries.
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