Dothraki Wedding Part 4

This  will be first in a 2 part series on "blood pies".  The first recipe borrows heavily from the Mongolian HuuShuur, a handy, portable meat pie good for a nomadic people.

 For dough:

• 21/4 cups wheat flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1tsp black pepper

you can use white or all purpose but the dough will be elastic and  more difficult to manage.

For filling and frying;

• 4 garlic cloves
• 1 pound ground lamb.  Do not use a lean cut, the fat will keep the filling moist and help ensure thorough cooking.
• 1 cup minced onion
• 2 scallions, minced
• 1 tbs ginger
• salt and pepper to taste
• 1 tbs Corriander
• 1tbs cumin
• 1/4 cup water
• 6 to 8 cups cooking oil

Make dough:
Stir together flour pepper and salt, then stir in warm water until a dough forms. Transfer to a floured surface and knead briefly. Form into 16 (1 1/2-inch) balls. Let stand, covered with an inverted large bowl, at room temperature 1 to 2 hours. If your dough is "wrong" use more flour or water as needed.

Make filling while dough stands:
Mince and mash garlic to a paste with 1 1/2 teaspoons salt and the spices, then stir together with lamb, onion, scallions, and water in a bowl. 

Form and fry pies:

Roll out 1 ball of dough into a 3- to 4-inch round on a floured surface with a floured rolling pin. Put about 2 tablespoons filling to one side on round, flattening filling slightly, and fold other half over it to form a half-moon. Press edges together to seal, forcing out air. Starting at one end of curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under (this will help seal). Repeat with remaining dough and filling. 

It is EXTREMELY important that you seal these well or the leaking lamb fat will cause explosions of epic proportions.

Meanwhile, heat 1 1/2 to 2 inches oil to 350°F in a deep 4- to 5-quart heavy pot.

Fry pies, 4 at a time, until golden and meat is just cooked through, about 3-6 minutes. Transfer to paper towels to drain.