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Today cook pasties real "Crimean" - at least, so says my friend, under whose control the entire cooking process took place. A friend came for a couple of weeks to their parents to our city from the Crimea on vacation. And somehow in conversation, it has been affected chebureks topic - and, it turns out I previously did everything wrong. I had to learn... And, the right is the "Crimean pasties" or not, must be able to assess only Crimeans.
Ingredients for cooking:
For the dough:
Water - 1 cup (200 ml)
Chicken egg - 1 pc.
Vegetable oil - 2 tbsp. l.
Salt - 1/2 hours. l.
Flour - 300 g (about it)
And vodka - 2 tbsp. l.
For filling:
Ground beef - 500 grams
Onions - 2 pcs. (large)
Greens
Salt, ground black pepper
water ice
To prepare the dough in a bowl break the egg, pour vegetable oil, vodka, put salt and plug it all lightly whisk.
Topped up with cold water and flour laying portions. Knead the dough as dumplings, but softer. Knead for a long time is not necessary, it is sufficient that all the ingredients together and gathered a piece of dough. The dough is wrapped in a plastic bag or plastic wrap and remove at some time in the refrigerator.
Meanwhile, prepare the filling, this take any ground meat (ideally, as I told a friend this lamb), add the onion finely chopped, fresh herbs, salt, ground black pepper. Other spices are required. And everything starts to knead.
At the end of the pour at least half a glass of ice water. Well kneaded mince also need to put into the refrigerator for a while.
Somewhere in half an hour... We get the dough from the refrigerator again his post well - now it will be very smooth, elastic.
Next, divide the dough into pieces - I shared 50 g, although a friend told you need to do more, but I have a small frying pan - large pasties just can not fry. Each piece is rounded and covered them, so they do not zavetrilis.
Then roll out each piece into a thin pancake (a little pour the flour), one half of the circle lay somewhere tablespoon of filling.
Cover with the second half of the rolled minced cakes, pressed down the middle, went to the air (otherwise frying pasties are inflated), presses the edges with your fingers, and then, to make a beautiful edging, runs along the edge teeth fork. In the same way we do the rest pasties ...
Fry in hot oil well, with the two sides - a sufficiently high heat. That's all... I do not know of course, as far as the Crimean pasties, but I know - it's very tasty!