Uyghur Meat Pie

Ingredients

• 375 g (3 cups)plain flour
• 5 g (1 teaspoon)salt
• 3 g (1 teaspoon)active dried yeast
• 300 ml (1 1/4 cups)warm water
• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)minced lamb
• 1/2yellow onion, finely chopped
• 5 g (1 teaspoon), to tastesalt
• 2 g (1 teaspoon)ground cumin
• 2 g (1 teaspoon)paprika
• 3 g (1 teaspoon)garlic powder
• 2 g (1 teaspoon)chilli powder
• 1 g (1/2 teaspoon), to tasteblack pepper
• For fryingvegetable oil
• To servechilli oil

Instructions

1. 1

   Make the dough

   In a large bowl, mix the flour, salt and yeast. Gradually stir in the warm water and olive oil until a dough forms. Knead for 5–6 minutes, until smooth and elastic. Cover the bowl with cling film and a damp cloth, then leave in a warm place for 1 hour, or until doubled in size.

2. 2

   Mix the filling

   In a separate bowl, combine the minced lamb, chopped onion, salt, black pepper, cumin, paprika, garlic powder and chilli powder. Mix thoroughly; the filling remains raw at this stage and cooks during frying.

3. 3

   Shape the naan

   Once the dough has risen, punch it down and divide it into four equal pieces. On a lightly floured surface, flatten each piece into a circle or oval. Spread the lamb filling over two pieces, leaving a small border, then cover each with one of the remaining dough pieces. Press lightly to join the layers.

4. 4

   Pinch the edges

   Fold the dough edges over the filling to create a pinched, pie-like edge. Seal the sides firmly so the filling does not escape during frying.

5. 5

   Fry the pies

   Heat vegetable oil in a deep pan or skillet over medium-high heat. Carefully lower a stuffed naan into the hot oil and fry for 3–4 minutes on each side, until golden brown and crisp. Make sure the lamb is cooked through and the centre is fully cooked.

6. 6

   Slice and serve

   Lift the naans from the oil and drain them on paper towels. Cut into triangles and serve warm, drizzled with chilli oil if you like.

What is Uyghur meat pie?

Gosh naan is a Uyghur stuffed bread, combining a yeasted dough with a savoury meat filling. This version encloses seasoned lamb between two pieces of dough and fries the assembled pies.

The layered shape keeps the filling inside while the outside turns crisp. Lamb, onion and warm spices give the centre its rich, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1450 calories, 60g protein, 140g carbs, 73g fat.

The flour supplies most of the carbohydrates, while lamb contributes much of the protein and fat; the dough’s olive oil and the oil absorbed during frying add more fat. Serve a smaller slice with plenty of salad or vegetables to balance the plate.

A dough that can hold its filling

Yeast: Give the dough its full hour to rise, or until it has doubled. This rest helps make it easier to flatten and shape.

Kneading: Work the dough for the stated 5–6 minutes, until it feels smooth and elastic. A well-developed dough is easier to seal around the filling.

Keep the lamb filling contained

Seasoning: Cumin, paprika, garlic and chilli powder flavour the lamb without needing a separate sauce inside the pie. Mix them evenly through the meat and onion.

Border: Leave a small clear rim when spreading the filling. Press the top layer onto the bottom, then pinch the edges firmly to reduce the chance of leaks.

Frying and doneness

Oil: Heat the vegetable oil over medium-high heat before adding a pie. If it is not hot enough, the dough can absorb more oil instead of crisping.

Centre: Brown the pies on both sides for 3–4 minutes per side, but use the centre as your guide: the dough should be cooked through and the lamb must not remain raw. If the outside colours too quickly, lower the heat so the filling has time to cook.

Let the dough rest

Rising: The recipe allows 1 hour for the first rise, though the dough’s doubled size is the key cue. A cool room may mean it needs longer.

Frying: Cook the pies in batches if needed rather than crowding the pan. This gives you room to turn them carefully and helps the oil stay hot.

Serving ideas

Chilli oil: Drizzle it over the sliced pies for extra heat, or serve it on the side so everyone can choose how much to add.

On the plate: Pair a rich meat pie with a fresh salad or lightly dressed vegetables. Their crispness and freshness make a pleasant contrast to the fried dough.

Recipe notes & tips

• Flour the work surface lightly so the dough does not stick while you flatten it.
• Keep the filling away from the edges to make sealing easier.
• Press the pinched seam firmly all the way around before frying.
• Lower each pie into the hot oil carefully to avoid splashes.
• Drain the fried pies on paper towels before slicing.
• Serve soon after frying for the crispest exterior.

Variations

• More heat: Increase the chilli powder or add extra chilli oil at the table.
• Fresh herbs: Mix chopped coriander into the lamb filling for a fresh note.
• Different spices: Replace some of the paprika with ground coriander for a different warm-spice profile.
• Lamb alternative: Use minced beef instead, keeping the filling sealed inside the dough.
• Smaller pies: Divide the dough into more pieces and make smaller filled breads, adjusting frying time so the centres cook through.

Common mistakes to avoid

• Filling to the edge: A crowded rim is difficult to seal; leave a small border clear.
• Loose seams: Filling can escape into the oil; pinch the edges firmly all the way around.
• Oil not hot enough: The dough may turn greasy; wait until the oil is hot before adding a pie.
• Heat too high: The outside can brown before the lamb cooks; reduce the heat if the crust darkens too quickly.
• Crowded pan: Pies are harder to turn and the oil can cool; fry them in batches if necessary.

How to store

Refrigerate cooled leftovers in an airtight container and eat within 3 days. Reheat in an oven until hot throughout to help restore some crispness; the crust may soften in the microwave.

Frequently asked questions