Indecently tasty pasties ✧ The recipe for choux pastry for pasties was given by a friend from Crimea

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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 from chebureka.
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.
Delicious pasties
Delicious pasties

Bon Appetit!

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