In the preparation of pasties there are many subtleties, and for those who know them, the cakes are crispy, soft and crispy, with appetizing bubbles on the surface and with a juicy filling, which in itself is a separate dish. It is unlikely that any professional chef will share with you all the secrets of tasty chebureks - in any recipe you always have to approach perfection by your own efforts, through mistakes and failures.
But about those techniques that are known to us, we will gladly tell you:
- To make the chebureks surface blister, water them with hot oil from a griddle while frying.
- Always roll the dough as thin as possible, but make sure that it doesn't break, otherwise the juice will flow out of the filling and ruin the butter.
- To make the filling more juicy, just add some water to it.
Ingredients:
- meat - 400 g;
- flour - 1/2 kg;
- boiled water - 150 ml;
- egg - 1 piece;
- onions - 3 heads;
- oil - 25 ml;
- salt - pinch.
Cooking
1. Defrost the meat, rinse well and dry. With onions we remove a husk. We need to measure the amount of flour, water and oil.
2. We take meat to your taste (beef, pork, chicken, etc.). We twist it in a meat grinder.
3. Finely chop the onion and add it to the minced meat.
4. Season with salt, pepper and mix thoroughly.
5. Knead dough made from flour, water, 30 ml of butter and eggs.
6. We proceed to the molding of pasties. Flour the work surface. On it, the dough is divided into pieces and rolled out of them into balls.
7. Then we roll each ball very thinly.
8. Spread minced meat on one half.
9. Cover with the other half of the dough.
10. Carefully pinch the edges so that they do not separate during the frying process. Cut off the excess dough.
11. In a deep skillet, heat the oil heavily and spread the chebureks one by one.
12. When they are fried on both sides, we take them out of the frying pan with a fork or skimmer and shift them onto napkins to get rid of excess fat.
13. When they dry and cool a little, we shift them on plates and decorate with greens, served with sauce.
