It got colder. And I want something tasty (even a little harmful). Last week we had "cabbage dumplings week". Of course, my boys got tired of cabbage and asked for "something with meat".
Yesterday we had dumplings, and today we eat pasties. I got the recipe for the dough from my daughter-in-law. She worked for several years in the most popular cheburek house in our city. Our town was small and, of course, everyone knew where the most delicious pasties were. There were even queues. I also bought it)) And then I wrote down the recipe for the dough and tried to cook pasties at home. Happened. Nothing complicated!
This recipe for chebureks is still the most beloved one. Pastries are made with a juicy filling (the juice stays inside!), And the dough is crispy and bubbly. Even when the pasties lie down a little, the dough becomes a little softer, but all the juice is still inside!
HOW TO COOK:
Sift flour into a bowl (not all, but about 450 g). I must sift the flour! I add a glass of warm water (250 ml).
Immediately here 1 tsp. salt, 1 tbsp. vegetable oil and 1 tsp. vinegar. I take table vinegar 9%. I know that many people add vodka to the pasties dough. But try cutting it out and adding vinegar. The dough is tastier.
• Flour ~ 500 g (more may be needed)
• Water 250 ml
• Salt - 0.5 tsp.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 1 tsp.
I begin to knead the dough. Gradually I add more flour.
The dough should not stick to your hands (maybe just a little). But you don't need to hammer the dough with flour either. When I knead, I add a little bit of flour! I leave the finished dough on the table to "rest" for about half an hour.
Then I cut a piece and roll it out thinly. I spread the filling on one half of the cake. And I connect the edges, pressing well along the edge with my fingers.
To make the edges of the cheburek even, I cut them off with a regular plate. It's easy!
For the filling, grind the pork pieces in a meat grinder with onions. I take about the same amount of onion as I take meat. Be sure to add some cold water to the minced meat to make the filling juicy.
I fry in a lot of vegetable oil. We eat hot!