Ulish

Ulish (Tatar: Өлеш, ülish, literally, part, large piece, Russian: Элеш, элеш с курицей, Turkish: üleş, Kazakh: үлес, Uzbek: ulush) is a Tatar pie. It is a small round closed pastry filled with coarsely chopped raw poultry meat, onion and potatoes.
Yeastless dough is used for cooking ulishes making them layered and crusty, however strong enough to hold considerable amount of chopped chicken and potatoes inside.
Dough for ulish: wheat flour 600 g, chicken eggs 2pcs, smetana 2 tbsp, vegetable oil 5 tbsp, butter 5 tbsp, water 2 tbsp, salt 1 tsp, leaven 1 tsp.
Filling: 700 g chicken (preferably legs), 4 potatoes, 2 onions, 8 tsp butter, black pepper.
# Knead the dough until uniform, elastic and not sticky. Add flour, if needed. Put it in a plastic bag and in the fridge.
# Chop the chicken meat in 2 cm cubes to the filling pan.
# Chop potatoes in 1,5 cm cubes.
# Finely chop onions.
# Add pepper.
# Divide dough in 8 parts. Then divide each part into two uneven balls, one golf-ball sized, the other walnut sized.
# Roll the larger ball into a circle, put 2-3 tbsp filling and 1 tbsp butter in the center.
# Roll the smaller ball and put it on top of the filling. Pull the edges of the lower circle up and seal it with the upper circle.
# Cook in oven at 190'C on greased baking pan or cooking paper for 50 minutes until the crust browns.
# Take ülishes out, brush with butter, cover with a towel and let cool for 10 minutes.