Tibetan Meat Pie, or as the locals call it, "Shapale" is a classic Tibetan-Sherpa pastry that is known for its delicious and savory combination of crispiness and warmth. The pastry is deep fried and stuffed with a variety of minced meats, including pork, beef, chicken, or lamb. Traditionally yak meat is used in Tibet and commonly buffalo meat is used in Nepal.
Derived from the Tibetan and Sherpa languages, "Shaphale" refers to the meat filling, while "phale" signifies bread. This deep-fried pastry is traditionally served with a chilli sauce that complements the savory meat filling. Shapale's has become a beloved street food in Kathmandu, Nepal.
Table of contents
How do Nepali people Shapale (Tibetan Meat Pie)?
This tasty Tibetan meat pie has become a popular street snack for Nepali people, enjoyed as a break in their busy day. At home this is perfect for an appetizer, snack, or brunch-time treat!
Tips and Pearls
- Dough Consistency: Ensure the dough is not too soft or too stiff. A well-kneaded, pliable dough will result in a perfect pastry texture.
- Resting the Dough: Allowing the dough to rest for at least 1-2 hours helps in achieving a smooth and elastic texture, making it easier to roll and shape.
- Filling Cool Down: Let the filling cool down completely before assembling the Shapale. This prevents the dough from becoming soggy and tearing.
- Sealing Edges: Be sure to properly seal the edges of the Shapale to avoid filling leakage during the cooking process.
- Patching Holes: If any holes appear in the dough while assembling, patch them with scrap dough to maintain the integrity of the Shapale.
- Cooking Temperature: Adjust the cooking temperature if necessary to prevent burning. For frying, maintain a medium heat, while for oven baking and air frying, monitor the Shapale to ensure even browning.
- Adjust Spice Level: You can customise the spice level of the accompanying chilli sauce according to your preference by adding more or fewer chilies.
Make Ahead and Freezer Instructions for Shapale (Meat Pie)
You can prepare the Shapale in advance and store them in the refrigerator, covered with cling film, for up to a day before cooking. Alternatively, you can freeze them for longer storage, and cook directly from frozen, adding a few extra minutes to the cooking time.
Suggested Alterations
- Customise the Filling: Feel free to experiment with different meat types or add more vegetables to the filling, such as finely chopped carrots or mushrooms, for added flavour and texture.
Tibetan Meat Pie (Shapale) सयाफाले
Tibetan Meat Pie, or as the locals call it, "Shapale" is a classic Tibetan-Sherpa pastry that is known for its delicious and savory combination of crispiness and warmth. The pastry is traditionally deep fried and stuffed with a variety of minced meats, including pork, beef, chicken, or lamb. Derived from the Tibetan and Sherpa languages, "Shaphale" refers to the meat filling, while "phale" signifies bread. This deep-fried pastry is traditionally served with a chilli sauce that complements the savory meat filling. Shapale's has become a beloved street food in Kathmandu, Nepal.
Ingredients
Filling
- 400 gram Minced meat- pork, chicken, buffalo or lamb
- 8 Stalks Coriander
- 1 cup Cabbage Shredded
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 Onion medium-sized, finely choppes
- 1 teaspoon Salt
- 2 tablespoon Vegetable oil
- 1 teaspoon Black pepper powder
- 2 tablespoon Soy sauce
- ½ teaspoon Timmur powder (Sichuan pepper)
Dough
- 250 gram All purpose flour (maida) or 2 cups
- 3 tablespoon Ghiu (Ghee/ clarified butter)
- 1 cup Water
- ½ teaspoon Salt
Tomato Chilli Sauce (achar)
- 2 Tomato medium size, roughly chopped
- 2 Fresh Chilly
- 4 Garlic cloves
- ½ teaspoon Timmur powder (Sichuan pepper)
- 1 Ginger piece 1 inch
- 1 teaspoon Salt
- ½ teaspoon Black pepper powder
- 2 tablespoon Vegetable oil
If Frying
- 3 cup Vegetable oil
Instructions
Preparing the Dough
- In a large bowl, combine flour and ghiu, mixing until a crumbly consistency is achieved.
- Gradually add water, mixing until a dough forms.
- Knead the dough thoroughly.
- Cover the dough with a cloth or cling film and allow it to rest for at least 1 hour (ideally 2-3 hours).
Preparing the Filling
- Heat 2 tablespoons of vegetable oil in a pan. Add onion and garlic paste, ginger paste to the pan, sautéing until soft and aromatic.
- Incorporate the minced meat, cabbage and salt cooking until all liquid has evaporated.
- Stir in black pepper powder, timmur powder, salt, and soy sauce, frying for an additional 2 minutes.
- Add spring onion and coriander, mixing well. Remove from heat and set aside to cool.
Assembling the Shaphale
- Divide the dough into 10 equal pieces. Shape a piece of dough into a ball and flatten with your hand.
- Lightly flour the rolling board and dough to prevent sticking. Roll the dough into a 4-5 inch diameter circle.
- Place 2-3 tablespoons of filling on one half of the dough, leaving space around the edges to seal. Dampen the edges with water and fold the other half over the filling.
- 2 methods of sealing:1) Pleating: Press and seal the edges, creating pleats with your thumb and index finger. 2) Fork: If you want to make it in a more easier way simply press the edges with a fork rather than pleating
- If any holes appear, patch them with scrap dough. Seal the pastry down the middle, turn it onto its side, and crimp the edges.
Cooking Methods: Frying (traditional), Oven Baking, Air Frying
- Frying
- Heat about a cup of vegetable oil in a pan.
- Fry the Shaphale one at a time over medium heat. Spoon hot oil over the exposed surface of the Shaphale.
- Flip when the submerged surface turns light brown, frying until both sides are browned (about 3-4 minutes per side).
- Oven Baking
- Bake the Shaphale on the middle rack for 20 minutes at 180°C (356°F) until golden. Let them sit for 10 minutes before eating.
- Air Frying
- Lightly oil the air frying basket, place the Shaphale with space between each piece. Air fry for 15 minutes at 180°C (356°F) until golden brown.
Prepare the dip: Tomato Chilli Sauce (achar)
- Heat 2 vegetable oil in pan.
- Once the oil is hot add the fresh chilly, whole garlic and ginger piece. Fry for 2-3 minutes until slightly cooked. You want these to be only half cooked.
- Add the tomato pieces and fry for another 1 minute. Set aside to cool.
- Add all the ingredients together and grind/ blend into a paste
Nutrition
Calories: 266kcalCarbohydrates: 23gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 36mgSodium: 461mgPotassium: 215mgFiber: 2gSugar: 1gVitamin A: 13IUVitamin C: 5mgCalcium: 29mgIron: 2mg
Have you tried this recipe?Tag @junifoods on instagram to let us know how it was!
Shaheen Khan says
It's basically Indian gujiya made on holi except that filling is nonveg.