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Crimean pasties

Posted date : 29.01.2016 In Different dishes, Snacks

Crimean pasties

I am a big fan of chebureks today first tried to cook them. Without this absolutely no experience, I was not sure that I will, however, have turned most delicious pasties. Crispy thin crust and juicy filling — it is such a very tasty!

Ingredients

Dough:

Flour — 500 g

Water — 190 — 250 ml

Vegetable oil — 5 — 6 Drops

Salt — a pinch

Filling:

Minced meat — 300 g

onion — 150 g

Salt and pepper — to taste

Bouillon (meat)

Note

1. sift the flour into a bowl and add the vegetable oil (5 — 6 drops — a little less than 0, 5 teaspoons). Good grind the flour and butter with his hands. In 20 ml of water, dissolve the salt and add to the flour. Further, kneading the dough, gradually fill up the remaining water (it may need more or less, it took me 240 mL). You should have a fairly stiff dough, which should be wrapped in plastic wrap and place in refrigerator for 30 minutes.

2. At this time, prepare the filling, for that very finely chop the onion, mix with minced meat, salt and pepper. Stuffing should resemble the consistency of thick cream, so that if necessary, add a little water or broth and stir again.

3. Mince cover with a lid and possibly send in the refrigerator for 30 minutes. The finished dough is divided into lozenges, about the size of a large walnut, and weighing about ’60 Each cake is rolled in a very thin layer of dough on a floured surface. The thinner the dough, turn out so tasty pasties. On one side of tortillas put 1 — 1.5 tablespoons of the filling, retreating from the edge of approximately 1 cm.

4. Cover with the second half of the stuffing cakes, combine the edge and is pressed with a fork. In a frying pan warm up vegetable oil and spread it pasties. Fry first on one side until golden, then the second. Ready pasties spread on a cloth or paper towel to remove excess oil.

Translated by site: chocolate-kiss.ru