Tibetan Meat Pie (Shapale)

Tap an ingredient or step to check it off.

1. 1Step 1: In a large bowl, combine flour and ghiu, mixing until a crumbly consistency is achieved.
2. 2Step 2: Gradually add water, mixing until a dough forms.
3. 3Step 3: Knead the dough thoroughly.
4. 4Step 4: Cover the dough with a cloth or cling film and allow it to rest for at least 1 hour (ideally 2-3 hours).
5. 5Step 5: Heat 2 tablespoons of vegetable oil in a pan. Add onion and garlic paste, ginger paste to the pan, sautéing until soft and aromatic.
6. 6Step 6: Incorporate the minced meat, cabbage and salt cooking until all liquid has evaporated.
7. 7Step 7: Stir in black pepper powder, timmur powder, salt, and soy sauce, frying for an additional 2 minutes.
8. 8Step 8: Add spring onion and coriander, mixing well. Remove from heat and set aside to cool.
9. 9Step 9: Divide the dough into 10 equal pieces. Shape a piece of dough into a ball and flatten with your hand.
10. 10Step 10: Lightly flour the rolling board and dough to prevent sticking. Roll the dough into a 4-5 inch diameter circle.
11. 11Step 11: Place 2-3 tablespoons of filling on one half of the dough, leaving space around the edges to seal. Dampen the edges with water and fold the other half over the filling.
12. 12Step 12: Seal the edges using one of two methods: 1) Pleating: Press and seal the edges, creating pleats with your thumb and index finger. 2) Fork: Press the edges with a fork.
13. 13Step 13: If any holes appear, patch them with scrap dough. Seal the pastry down the middle, turn it onto its side, and crimp the edges.
14. 14Step 14: Heat about a cup of vegetable oil in a pan.
15. 15Step 15: Fry the Shaphale one at a time over medium heat. Spoon hot oil over the exposed surface of the Shaphale.
16. 16Step 16: Flip when the submerged surface turns light brown, frying until both sides are browned (about 3-4 minutes per side).
17. 17Step 17: Bake the Shaphale on the middle rack for 20 minutes at 180°C (356°F) until golden. Let them sit for 10 minutes before eating.
18. 18Step 18: Lightly oil the air frying basket, place the Shaphale with space between each piece. Air fry for 15 minutes at 180°C (356°F) until golden brown.
19. 19Step 19: Heat 2 tablespoons of vegetable oil in a pan.
20. 20Step 20: Once the oil is hot add the fresh chilly, whole garlic and ginger piece. Fry for 2-3 minutes until slightly cooked. You want these to be only half cooked.
21. 21Step 21: Add the tomato pieces and fry for another 1 minute. Set aside to cool.
22. 22Step 22: Add all the ingredients together and grind/ blend into a paste.