Stuffed Onion Dumplings
|Garlic||1 Clove (5 gm), crushed|
|Onions||32 Ounce, peeled (4 Medium Sized, 225 Grams Each)|
|Freshly ground black pepper||To Taste|
|Stuffed olives||8 , chopped|
|Butter||1 Ounce (25 Grams)|
|Mushrooms||2 Ounce, cleaned, trimmed and chopped (50 Grams)|
|Cooked lamb||8 Ounce, finely chopped / minced (50 Grams)|
|Cooked rice||2 Ounce (50 Grams)|
|Plain flour||12 Ounce (300 Grams)|
|Margarine||3 Ounce (75 Grams)|
|Salt||1 Pinch (Pastry:)|
|Lard/White fat||3 Ounce (75 Grams)|
|Water||1 Tablespoon (For Mixing)|
|Egg/3 tablespoon milk||1 (For Glazing)|
Cook the onions in boiling salted water for 10 minutes then drain and leave to cool.
Melt the butter and fry the mushrooms, garlic and bacon gently for 5 minutes.
Stir in the lamb, olives, rice and season well, cool.
Sieve the flour with a pinch of salt into a bowl, add the fats rub in until the mixture resembles fine breadcrumbs.
Add sufficient water to mix to a pliable dough.
Using a small spoon, scoop out the centres of the onions leaving an outer shell and base about 1 cm (1/2 in) thick.
Fill the centre with the lamb mixture pressing it well in.
Roll out the pastry and cut into 4 rounds about 20 cm (8 in) in diameter.
Place the onions, filling end downwards, on the pastry, dampen pastry edges and wrap round to completely enclose the onions in pastry.
Stand the dumplings in a lightly greased baking tin with the seams underneath.
Decorate the tops with pastry leaves made from the trimmings and brush with egg or milk.
Cook in moderately hot oven for 20 minutes then reduce oven temperature to warm and continue for a further 1-1 1/4 hours, until the onions feel tender when pierced with a skewer.