Pastries can be with different fillings, but meat is classic.
Thin crispy crust and juicy meat filling with herbs and spices - this is how you can describe pasties. They are a pie made of unleavened dough with minced meat and hot spices, fried in oil.
In general, pasties can be with different fillings, but with meat - a classic recipe.
Chebureks
For the test
- Flour - 3 tbsp.
- Boiling water - 1 tbsp.
- Salt - 1 tsp
- Oil - 1 tbsp. l.
- Vodka (optional) - 1 tbsp. l.
For filling
- Minced meat - 350 g
- Bulb onions - 1 pc. (150 g)
- Salt, ground black pepper - to taste
- Coriander - 1/3 tsp
- Water - 100-150 ml
For frying
- Oil - 400 ml
Make a depression in the flour. Measure out 250 ml of boiling water, add salt and vegetable oil to it.
Transfer the resulting mass to the table. Knead the dough until smooth, about 7 minutes (you can use a food processor).
Put the dough in a bowl, brush with a little oil, cover with cling film and leave for half an hour.
Minced meat preparation. Chop or finely chop the onion. Add onion, salt, coriander and black pepper to the minced meat. Stir and pour in water little by little. The minced meat should become mushy. Cover with cling film and refrigerate for 30 minutes.
Then divide the dough into 12 pieces. Roll each to a thickness of 1 mm, but not to transparency. If the dough sticks to the surface, sprinkle with a little flour. Put a thin layer of minced meat on half of the cake (you don't need to put a lot of minced meat).
For better sculpting, you can brush the edges with a loose egg or egg white.
Close with the other half, being careful not to leave air inside. Blind edges. Walk along the edges of the dough with a fork, pressing gently so as not to tear the dough.
Heat vegetable oil in a frying pan (layer 1-1.5 cm). The temperature can be checked by dropping a piece of bread; butter should start bubbling around it, but not very strong.
Fry the pasties on both sides. Place ready-made pasties on a plate lined with paper towels or napkins to remove excess oil.
Chebureks from yeast dough
For the test
- Mineral water (gas) - 200 ml
- Yeast (fresh) - 13 g
- Sugar - 1 tsp
- Wheat flour - 350 g
- Oil - 3 tbsp. l.
- Salt-0.5 tbsp. l. (maybe a little less)
For filling
- Any fillet - 350 g
- Onions - 160 g
- Salt to taste
- Water - 25 ml
- Pepper mixture - 1 tsp
- Spices (optional) - 0.5 tsp
For frying
- Vegetable oil
Minced meat preparation. Pass the meat and onions through a meat grinder. Add salt, mix of peppers and spices as desired. Add water gradually, mix thoroughly.
Dough preparation. Add yeast, salt and sugar to mineral water at room temperature, let it brew for 5 minutes.
Pour water with yeast, salt and sugar into the flour. Start kneading the dough, add butter. You may need more or less flour, depending on its quality. Knead a hard but soft and elastic dough. Knead well and leave under a bowl for 10 minutes.
Divide the dough into equal pieces, flatten each piece, form balls. Cover the dough with foil so that it does not wind out.
Roll out the dough into flat cakes on a floured board. Put part of the filling on one side of the cake, distribute it evenly. Fold the cake in half so that the sides coincide, press it well on top with your palm so that there is no air inside, and pinch the edges of the dough well with your fingers. With a fork, immersing it in flour, press the edges of the cheburek.
Put the pasties on baking paper or a clean kitchen towel, cover with foil while we work with the rest of the balls of dough.
Pour oil into a nonstick skillet, saucepan, or saucepan. Heat it to such a temperature that the pasties do not burn, but they do not remain raw inside. Put the pasties in the oil and fry on both sides. Then place them on a paper towel so that excess grease is absorbed into the paper.
Chebureks with meat, cheese and tomatoes
For the test