Classic - this is when there is nothing extra, only the essence, only the most essential products.
If you've never cooked this dish and do not know if I can have you, then this option is good, as they say, for a start.
homemade pasties
By the way, the recipe is tested over the years and the final product turns out always with the excellent result.
Ingredients:
Flour, 500 gr
Vegetable oil 1/3 tsp
Cold water 250 ml
Salt 1 teaspoon flour without slides
Minced meat 300g
Onion 150g
Broth or water 4-6 st.lozhek
Greens (optional)
Vegetable oil for frying
Salt 1 tsp meat
Pepper to taste
Preparation:
1. Take a deep bowl, sift the flour into it all. Make it necessary to saturate it with oxygen.
Thanks to this manipulation, and other finished products uncomplicated actions will turn out crispy and the batter itself with numerous pimples.
Pour into the flour salt and add a little vegetable oil.
Initially butter with flour rub with your fingers to avoid lumps, and then simply mix.
2. In the flour add a little water, still stirring.
Depending on how much water it takes to continue to pour it. Usually I have always it takes 240 - 250 ml.
Stir better hands to feel how much fluid is required.
At first, do it in a bowl, and when the water with flour is completely unite, put weight on the table.
It will not smooth and even slightly "torn", want to add more water, but do not do this.
You just need to start kneading. Flour is not added.
The dough will be very stiff and hard to resist the batch. It should continue to knead it for 6 - 7 minutes, maybe a little more.
It should look cool, not very elastic dough, without a hint of any flour blotches.
It will be slightly honeycombed and not very smooth. And we must not be intimidated.
3. It is in such a place it in a plastic wrap and leave a rest for about an hour at room temperature.
Until it is time to do stuffing.
4. From bow to remove the husk and chop into pieces, twist it in a meat grinder, you can in a blender or food processor.
Some people prefer it cut into cubes, but I like it here in such a state, when the onion crushed in the mashed potatoes.
Add it to the finished stuffing. We - beef.
5. Greens wash, dry and finely chop. Send to mince. Add a little salt (add a teaspoon without slides) and a little black pepper. Mix well.
6. Minced mash to add him tenderness.
Pour a little cold water, or broth. I pour 6 tablespoons. spoons.
Meat should be pliable, homogeneous and slightly watery, like sour cream.
To brown the product will be very fast, so it is important that the filling time to fry.
7. Stuffing close the foil and put into the fridge for half an hour. At this time, to get the dough and put it on the work surface.
8. It is by this time become more plastic, though steep.
Dough a few hybrids, it thus becomes rovnenko and has not honeycombed.
9. Neat kruglyash divided into two equal parts. One of them was removed under the film, and another stretch into a neat sausage. Then cut into 7 equal portions.
Flattened circles, asking them a round shape and also hide under the film so as not dried up.
Pulling one each piece of roll into a circle, podsypaya flour if necessary.
I have such a need arose. Circle out very thin, and a diameter of 18 to 20 cm.
10. On one half of the circle put a little filling, stepping back from the edge of about 2-3 cm.
Of this number I got 15 test finished products, so you can just divide the stuffing approximately equal parts.
But in any case it should be spread about a tablespoon of very thinly spread by half so that the lower part of the test will be even slightly shine.
Before each new computation of stuffing it should be mixed, since water is constantly "snaps".
11. Cover filling the second half of thin dough, fold edges and pressed slightly above to remove excess air.
Edge seal, can be hands can be a rolling pin or a fork.
If there is a pizza cutter, or dough, use it.
It is better to take the time to filling of juice flow has not started.
Make sure the ready cheburek was not in agony, that it will start to burn and will not allow to prepare the meat, ahead of the process. I do at this stage do not use flour.
13. When will fry our pirozhochki, watch the others, so they do not zavetrilis. To do this, you can cover them with foil or a towel.
When working with the dough, cover it with plastic wrap or a damp towel so it does not dry out. Also, do not pull a hot, as thin dough may get wet and make a hole. I usually do two items and fry them immediately.
14. Fry products in a large amount of oil to browning, then turn and fry the other side.
15. Ready pasties sure to put on a paper towel to remove excess oil.
Serve with sour cream, seasoned with garlic and fresh dill. Delicious, simply Yum!!!
Cook always with love and eat with pleasure!
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