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What to do on self-isolation - cook and eat! Then cook again and eat again! Today I fry pasties.
Usually, pasties are made from unleavened dough - cooked in plain or mineral water, this is the most common option. I also know choux pastry for chebureks, again on water. And in the first case, and in the second case, the pasties are crispy, but a little "rubbery" - although, maybe it just seems to me!
And, today, I want to suggest that you try to cook pasties on kefir dough - for me this option is the most optimal. Pastries on such a dough are soft, they absorb less fat - and if you also like softer dough, when you like the recipe!
Cooking ingredients:
For the test:
Kefir - 300 g
Chicken egg - 1 pc.
Salt - 1/2 tsp l.
Flour - a little more than 500 g
For filling:
Minced meat - 600-700 g
Onions - 2-3 pcs.
Greens, garlic - to taste
Salt, black pepper, spices - to taste
To prepare the dough: pour kefir into a bowl, break an egg, put salt and mix.
Now we sift the flour - first about 400 grams, and knead the dough. When it becomes more "collected" consistency, transfer it to the table. And here we are already stirring, adding the remaining flour. The dough should eventually become firm but still soft. Let the dough rest on the table, covering it with a cotton towel, while preparing the filling.
To prepare the filling, you can use any minced meat - add chopped onions to it... Someone advises to simply chop the onion finely, but I like to scroll it through a meat grinder more - so it is less felt in the filling, and more juice is released, which means the minced meat will be juicier. But, this is a matter of taste ...
We also add chopped herbs, spices, black pepper, salt, garlic if desired and mix everything well.
The consistency of the minced meat should turn out to be "smudge" - and from the addition of the scrolled onion, the consistency becomes what you need. But if you add just chopped onion, in this case I would advise adding some more cold water or crushed ice to the minced meat.
Now, we divide the dough into pieces - their size depends on what size you prefer pasties. I prefer to cook small pasties, and divide them into pieces weighing 50 g - an average of 20 pasties is obtained.
Roll out each piece into a thin cake, put the minced meat in half ...
... cover the minced meat with the second half of the dough, press well, letting air out of the middle, and press the edges tightly. For greater strength of the seam, you can walk along the edge with the teeth of the fork, and it becomes beautiful ...
Fry pasties in a frying pan in vegetable oil - it should be enough for up to half of the pasties.
And, as I said, such a dough absorbs oil very little, so pasties do not even need to be laid out on paper napkins / towels... And how delicious they are!Cook, taste, Bon appetit!