I offer you a time-tested recipe for homemade pasties with meat. According to him, pasties always come out beautiful and juicy, with a delicious crispy crust. No one will refuse such chebureks!
The recipe is quite simple, and even if you have never cooked pasties before, then with this recipe you will succeed! The dough comes out very easy to work with and pliable, and the filling is incredibly juicy. For the filling, you can use any kind of minced meat, as well as a mixture of minced meat and cheese, or just cheese. In any case, you will get a very tasty dish.
Be sure to use this recipe for homemade chebureks and please your family with a juicy, fragrant dinner!
Ingredients:
Dough:
- flour - 3 cups
- water - 3/4 cup
- sunflower oil - 1/3 cup
- yolk - 1 pc.
- salt - 1/2 tsp. l.
Filling:
- minced meat (beef, lamb, pork) - 600 g
- onion - 200 g
- water (broth) - 100-150 ml
- parsley - bunch
- ground black pepper - to taste
- salt - to taste
- refined sunflower oil - for frying
Step by step recipe
1. First, let's prepare the pastry dough.
We put one yolk in a glass, pour half a teaspoon of salt and fill it with water. Stir the yolk with salt in water until smooth.
2. Pour the flour into a large bowl. Gradually add the prepared water with the yolk to the flour, while stirring constantly. We also add sunflower oil to this.
3. Knead the dough well with your hands. It should be smooth, soft and pliable. We wrap the finished dough in a bag or cling film and leave it for 30-40 minutes.
4. Knead the dough well with your hands. It should be smooth, soft and pliable. We wrap the finished dough in a bag or cling film and leave it for 30-40 minutes.
5. Add chopped onion and parsley to minced meat. Salt and pepper everything to taste. We also pour water here. Approximately 150 ml of water is used for 600 g of minced meat. Water is added to minced meat to make it more juicy. Water should be added so much that the minced meat becomes juicy, but water does not flow from it.
Mix well with hands.
6. The dough rested. We tear off a small piece from it and roll it out on the table. Roll out the dough as thin as possible.
7. For cutting, I use a pot lid with sides that cut through the dough easily. If there is no such cover, then you can cut out the dough using any cover of the desired size and a knife.
Put the minced meat on one of the halves of the circle.
8. Cover the minced meat with the second half of the dough. We fasten the edge of the cheburek with a fork. The edge fastened in this way is beautiful and well stuck together. For beauty, the uneven edge of the dough can be cut with a round figured knife. In this technique, we sculpt all the other pasties.
9. Pour refined sunflower oil into the pan. The oil layer should be approximately 1 cm.
Fry chebureks in hot oil until golden brown.
10. Fry the chebureks over medium heat on both sides.
Transfer the cooked pasties to a paper towel to remove excess fat.
These are such fragrant, very tasty and juicy pasties with a crispy crust.
video recipe
Recipe taken from my cooking site gotovimop.com