Trotters Pie is from the “Head Chef” book by Mahmud Nedim bin Tosun, 1898. This is an alternative presentation for trotters, which were an essential part of the Turkish cuisine. I cannot say this is a different taste, because there are no additions to the trotters that can make a difference their taste. Yet, if you love trotters, I say give it a try.
- 2 pieces of lamb or cow's trotters
- 1/2 cup all-purpose flour
- 1/3 of an egg
- 30-40 gr of Clarified Butter
- Baking Powder
Boil the trotters. (Don't forget to clean them if they were not already prepared when you bought them.)
Drain the liquid in another bowl and keep to side. Chop the meat to small pieces.
Melt the Clarified butter. (You may use regular butter if you like)
Add the egg to some water. Add some oil and mix.
Add some salt and some baking powder to the flour. Mix the liquid you prepared in and knead into a dough.
Separate the dough into 2 pieces.
Roll out one of the pieces. Spread some clarified butter on a baking tray. Place the rolled out dough in it. Place the chopped trotter meat on the dough.
Roll out the second piece of dough and cover on top.
Spread some butter or oil over the dough and place in a pre-heated oven at 180C.
When it is almost cooked, take the tray out, pour a glass of the trotter liquid which you set aside at the beginning. And place the tray back in the oven.
Let it bake for another 15 minutes. Serve hot.
Tips and Tricks
For the related tips and tricks on this dish, check: