This simple and nutritious autumn recipe is not ethnic Russian in origin, hailing rather from Chechnya in the Caucasus. There are some on both sides of the whole Russian-Chechen mess who would still break bread together, and that’s why I have included this dish on my site. Dishes from many regions of the Caucasus enjoy widespread popularity across Russia, and I personally really enjoy the tradition of different breads which the various mountain peoples there have developed. I like this recipe particularly as it is both hearty and healthy.

Khingalash is an example of a very simple unleavened dough, stuffed with pumpkin and formed into individual pasties. I have substituted the traditional fermented milk product with thin natural yoghurt here, and I feel it works just as well. Nor do you need any special spices – the dish really just relies on fresh, good-quality vegetables prepared in such a way as to bring out their natural sweetness and flavour.

For the dough, you will need:
200g / 1.75 cups plain flour
30ml / 2 tblsp vegetable oil
0.25l natural yoghurt (runny, not set)
Pinch of salt
Making the dough really couldn’t be simpler – sieve the flour and salt into a bowl, make a well, and pour in the wet ingredients while mixing. Get in with your hands and form it into a smooth ball. You can now knead this for 5 minutes if you like, or just set it aside to rest (cover with cling film and put it in the fridge – this will help it roll out better later.

For the filling, you will need:
¼ of a small-medium pumpkin or squash
1 medium onion
3 cloves of garlic
1 tblsp vegetable oil
Salt and pepper to taste,
Optional: pinch of ground coriander, or a handful of chopped herbs (parsley, dill or coriander).

Note on oil: Although olive oil is very popular nowadays, it’s not really appropriate to the dish here, and I usually use sunflower oil. Any light vegetable oil will do.

Crush the garlic, finely chop the onion, and sweat these in a roomy pan with the oil, over a low heat. This will give you time to grate the pumpkin. Once the onions have softened, add in the pumpkin, stir it around, cover and leave on the heat. About ten minutes, stirring occasionally, should be plenty time for the mixture to reduce and soften, without losing the wonderful orange colour of the pumpkin flesh. Season and leave to cool slightly.

Now take the rested dough and form it into small balls (roughly handful sized). Roll these out on a floured surface to form circles. Spread filling on half of each circle, keeping at least 1cm away from the edge. Fold the empty half over the spread half, and press the edges together to form semi-circular pasties. Use the back of a fork to decorate the edges by pressing the tines down flat, handle pointing outwards. The khingalash are ready to cook.

Medium-heat a heavy-based frying pan without oil. Dry fry the pasties, turning once, so that they are browned nicely on both sides. You can cover the pan while they’re cooking. Once they’re done, transfer to a serving dish (they shouldn’t be floppy) sprinkle over a little water to prevent them going too hard, drizzle oil if you wish, and leave them under a tea-towel until you’re ready to serve. Enjoy!