Ruddy, juicy and very crispy pasties with minced meat, cheese or vegetables are very easy to prepare.
For the test:
500 gr. flour
egg
0.5 tsp l. salt
1 hour l. sahra
300 ml boiling water
2 tbsp. l. vegetable oil
1 tbsp. l. vodka
For filling:
500 gr. minced meat
garlic to taste
salt
ground black pepper
greens bunch
onion
1-2 eggs
1 hour l. vinegar or soy sauce
nuts to taste (walnuts or pine nuts)
How to cook:
1. Boil 300 ml of water, divide it into 2 parts - 200 ml and 100 ml. Sift flour 100 gr. into a bowl and pour 200 ml of boiling water into it, mix with a spoon.
2. Sift 300 gr into another bowl. flour, beat in an egg, salt, sugar, pour in vodka, vegetable oil and the remaining hot water. Mix.
3. Combine both types of dough, start kneading. And add the remaining 100 gr. flour. Put the finished dough in a bowl, cover the bowl with plastic wrap and let the dough rest while preparing the filling.
4. Chop the onion and herbs finely. Minced meat for chebureks is made slightly liquid so that it is juicy after frying. To do this, pour ice water into the minced meat.
So, pour vinegar or soy sauce into ice water, add greens with onions and crushed nuts to the minced meat.
Pour water into minced meat, add egg, salt and spices, mix.
5. Divide the dough into 20 equal parts, be sure to cover with foil, as they dry quickly.
6. Dust the table with flour and roll out the dough too little. It is very flexible, easily rolled to the thickness of a paper sheet and does not tear.
7. Put the minced meat in half the circle, leaving enough space at the edge in order to firmly mold the edges.
8. Cover with the other half, gently press with your palm, squeezing out the air and trim off the excess with a plate or a shaped pizza cutter.
9. Fry the pasties over medium heat in boiling oil on one side, then on the other. Put the pasties on a paper towel to absorb the excess fat.
Enjoy your meal!
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Thanks for reading to the end!