Ingredients
21/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
2 garlic cloves
1 pound ground fatty lamb shoulder
1 cup minced onion
2 scallions, minced
1/4 cup water
6 to 8 cups vegetable oil
a deep-fat thermometer
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Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision
Electric slicer for paper-thin charcuterie, cheese, vegetables
Achievable elevated desserts — laminated doughs, cakes, custards
Leave-in oven probe — monitor roasts without opening the door
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Stir together flour 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. Mince and mash garlic to a paste with 1 1/2 teaspoons salt, then vigorously stir together with lamb, onion, scallions, and water in a bowl. Preheat oven to 250°F. 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. 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 6 minutes. Transfer to paper towels to drain. Return oil to 350°F and skim off any blackened bits between batches. Keep pies warm on a baking sheet in oven.