Gutap

Ingredients

• 350 g plain flour, plus extra for rolling
• 170 ml warm water
• 1 tsp salt for the dough
• 1 tbsp sunflower oil for the dough
• 400 g spinach or mixed soft greens, finely chopped
• 2 onions, finely chopped
• 40 g butter
• 1 tsp black pepper
• 3/4 tsp salt for the filling
• 250 ml sunflower oil for frying

Before you cook

• Wash the greens well and chop them finely, stalks and all.
• Chop the onions finely so they cook down quickly.
• Set out a fork for crimping and a tray dusted with flour.

Steps

1. Mix the flour, salt, oil and warm water into a soft dough and knead it for 6 minutes.
2. Cover the dough and rest it for 20 minutes.
3. Melt the butter in a wide pan over a medium heat and soften the onions for 5 minutes.
4. Add the chopped greens and cook for 3 minutes until they collapse.
5. Season with the salt and pepper, then tip the filling into a bowl to cool.
6. Roll the dough out to 2 mm thick and cut out rounds about 14 cm across.
7. Put a heaped tablespoon of the cooled filling on one half of each round.
8. Fold the dough over into a half-moon and press the edge shut, then crimp it with a fork.
9. Heat 1 cm of oil in a frying pan to 175C, or until a scrap of dough sizzles at once.
10. Fry three or four gutap at a time for 2 minutes until the underside blisters and browns.
11. Turn them over and fry for 2 minutes more.
12. Drain them on kitchen paper and fry the rest.
13. Serve the gutap hot, straight from the pan, with green tea.