I think that there are few people in Russia who have never tasted pasties. I liked them everywhere, especially in St. Petersburg during my student days. But those pasties that I tried with a friend in Feodosia do not leave me alone to this day.
If you are interested in the idea of chebureks, watch a video clip of how I brew dough for them and all the other nuances.
VIDEO RECIPE CHEBUREKOV
Delicious pasties
- Make a well in the flour.
- Measure out 250 ml boiling water and mix with salt and oil.
- Pour a little into flour and brew the dough.
- Add vodka if desired.
- Put the resulting mass on the table and collect it with your hands.
- Stir until smooth for ~ 7 minutes.
- Return to a bowl, brush with vegetable oil on top, cover with cling film and leave for 30-40 minutes.
Prepare minced meat:
- Pass the onion through a meat grinder along with the meat, chop with a blender or finely chop.
- Add chopped onion, salt, seasonings (for example, coriander), black pepper to the minced meat.
- Stir and add cold water (~ 150 ml) to the minced meat.
- You should get a mushy consistency.
- Cover with cling film and put in the refrigerator for half an hour.
- Form pasties.
Heat vegetable oil in a skillet.
Oil layer ~ 1-1.5 cm.
Heating temperature 160 C degrees.
- Put the minced meat on one half of the flatbread.
- Brush the edges with a thin layer of egg white or water if desired.
- Close with the other half, being careful not to leave air inside.
- Blind the edges with a fork.
Gently immerse the pasties in heated vegetable oil.
Oil layer ~ 1-1.5 cm.
Heating temperature 160 C degrees.
- Fry until golden brown on both sides.
- Gently place the finished pasties on a plate, previously covered with a paper towel.
INGREDIENTS:
- Fry all the remaining pasties.
Bon Appetit!
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