This pastry is really takes you no more than half an hour.
Ingredients for the dough:
300 ml of water (warm)
550 gr. flour
0.5 hours. l. salt
0.5 hours. l. Sahara
3 tbsp. l. vegetable oil
1 h. l. dry yeast
For filling:
300 gr. minced meat
onion
salt
ground pepper
vegetable oil
Preparation:
1. In a bowl sift the flour, add salt, sugar and dry yeast fast.
2. Pour warm water and vegetable oil. With a spoon knead dough in the bowl.
3. Then shift the dough on the table, which is sprinkled with flour. Knead the dough by hand on the table to elasticity.
Cover the dough with a clean towel and leave for 30 minutes in a warm place. You can place the bowl in a basin of warm water.
4. Until the dough is suitable need to prepare the stuffing. For this clean and chop 1-2 bulb onions and fried in vegetable oil until golden brown.
5. Transfer the onions to the ground meat, put all together for 5-10 minutes. If the stuffing is rather dry, you can add 1 hour. l. flour and pour into the pan a little water. Add salt and season to taste with pepper stuffing.
6. Meat filling cool.
7. Coming up the dough divided into pieces. Each of which roll out.
8. In the middle of the cake dough to put 1 tbsp. l. minced.
9. Give the test form patties and pinch the edges carefully.
10. Preheat a skillet in a lot of vegetable oil.
Share billet cakes into oil and cook at low heat until golden brown.
Usually it takes frying for 2-3 minutes on each side.
At the dough is rolled, forming patties and hot on the whole process takes from 30 to 50 minutes.
On the dough itself exactly 30 minutes, the main take a fresh yeast.
Bon Appetit!
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