Today’s Brekkie: Mongolian Mutton Pie
Re-creation of a traditional dish by Franz Scheurer
First: make the dough
2 tbs Milk
1/8th tsp salt
2 ¼ cups flour
1 ½ tbsp. salt
½ cup cold butter cubes
1 tbs cider vinegar
1/3 cup Ice cold water
In a bowl, combine milk + egg and salt and beat. Set aside
In a separate bowl, combine flour with salt and butter and using your hands, slowly work the butter into the flour until it’s grainy
Add egg/milk mixture and vinegar combine with a fork
Pour onto a floured surface and carefully bring together (don’t knead)
Wrap in plastic and put into the fridge for an hour to rest.
Put ball of dough back onto a lightly floured surface and roll out to about 3mm thickness.
Cut out circular pie shapes with a large glass.
Second: Make the filling:
100g Mutton tail fat (or butter)
Salt and pepper to taste
Thyme to taste
Hand-cut mutton (don’t use a mincer, that is too fine)
Cut the onion finely.
Melt some mutton fat or butter in a fry pan and slowly fry the meat pieces and the onion, stirring frequently, making sure the onion does not burn. The people in Mongolia don’t like their meat too soft; they like a bit of texture, so undercook it (keeping in mind that you will bake / deep-fry it in the pastry later). Season with salt, pepper and thyme and when ready, leave to cool. You want some fat / juice to remain as you will add that to the filling.
Third: Assemble, cook and serve:
Once cold, fill the pastry circles, fold them over to a moon shape, and braid the pastry edges. If you’re going to bake these in the oven you can glaze the top with an egg wash (not authentic) or if you deep-fry them, use just as they are. #mongolia #meatpie #mongolianfood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Chicken Katsu
A traditional Japanese snack, adapted by Franz Scheurer
360g chicken leg meat, hand minced (do NOT buy chicken mince!)
½ brown onion, grated finely
2 cloves of garlic, grated finely
1 tsp ginger powder
Salt flakes and white pepper to taste (note: this will need at least 1-2 tsp of salt)
Plain white flour
Splash of milk
2 cups of Mīche breadcrumbs or Panko
Kewpie or a good egg mayonnaise
Sri Racha or similar hot chilli sauce
Either a deep-fryer set to 180℃ or butter and oil for pan-frying
Hand mince the chicken leg meat. This is easiest by cutting the meat into strips, laying them out next to each other, then using a heavy cleaver hit the meat diagonally then vertically, then at 45 degrees. Once finely minced, add the ginger, salt and pepper and the onion and the garlic. Mix together well and form 4 patties, flatten them out to about the same size as your white bread slices.
Now for the crumbing: set up 1 bowl with flour, 1 bowl of eggs lightly beaten with milk, 1 bowl of breadcrumbs and 1 clean tray. Using 1 hand, flour a patty then, using the other hand, dip it in the egg. Using the dry hand, place it in the breadcrumbs and coat liberally, then place it on the tray. Repeat with remaining patties. If you do it this way you don’t have to wash your hands in between each pattie.
Now deep-fry until cooked and golden which will take about 8 minutes, or as I prefer, heat some butter and oil in a large fry-pan and fry the patties, turning frequently so they brown evenly but cook through.
Once cooked, drain on some kitchen paper and sprinkle with a little salt.
Take 8 slices of white bread and cut off the crusts.
Prepare 4 slices of this bread and smear liberally with Kewpie. Top with a pattie each, top with the other slice of bread, cut carefully diagonally into quarters and serve with Sri Racha on the side. #chicken #katau #chickensandwich #Japanese #snack #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzb