There is no time for dough, but you really, really want pasties? I tell you how to fry a lot of pasties in 15 minutes and have a delicious meal for the whole family.
I spied the recipe in the Crimea. These are the "a la Karaite chir-chirs" I get.
I often fry them on vacation, take them to the beach or to the mountains. Delicious, satisfying, fast and inexpensive, especially in the tomato season. The sizes are small - two fit in a pan. I also use garlic and basil.
For satiety, you can add sausage, sausage or meat in small pieces.
Ingredients for the dough:
1 egg
0.5 cups of water
2 pinches of salt
flour (how much dough will take)
For filling:
cheese (processed cheese, hard, pickled - what is it)
tomato
basil greens (fresh or dry)
garlic
How to cook:
1. The dough is the simplest you can imagine. Beat the egg with a fork and salt.
Add water and add flour in handfuls, gently kneading the soft dough.
In no case do we make it rigid and elastic! Soft, tender and pliable - that's how it should be.
2. Now to the filling. Grate the cheese or cut into small thin strips.
Cut the tomatoes into slices or semicircles, not very thick.
Finely chop the garlic and basil herbs.
3. We collect pasties. Divide the dough into ball pieces. Roll each one out, put a little cheese, a couple of tomato slices, a little basil and garlic.
4. Cover the filling with the edge of the dough and go over it with a fork, fastening the edges. Of course, it is much more beautiful to cut the edge of the dough with a serrated wheel knife. But a fork will work too.
5. Heat vegetable oil in a frying pan and start frying our pasties. Two each. Until golden brown. Approximately 2-4 minutes on each side.
Put the finished pasties on a plate, you can stack it.
Caution! They are very tasty, juicy and fragrant, so you can get burned trying to devour pasties right in the heat of the heat :))).
Even without a rolling pin and grater, you can fry these delicious pasties. For example, on vacation in the country or at a resort.
These are our fast pasties in the Crimea on the bank of the estuary last year in the photo above.
Try it - they are really tasty and very easy to prepare.
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Thanks for reading to the end!