Flour pour into a bowl (to start 1.5 cups), to make in the middle deepening, to pour water, oil, vodka, beat the egg, add salt and sugar, knead the dough, adding more flour (it should be slightly softer than dumplings), a good to knead on the table, then cover the bowl and leave at least 1 hour in the process kill several times, the longer the dough stands, the tastier it will be.

Meat cut with onion, add minced salt and pepper to taste, then a little diluted with ice water (about 50 ml) so that the meat was like very thick cream.

The dough is divided into two parts, one part yet again to clean under the bowl, the other to divide into pieces about the size of a ball ping-pong table, can be more, depends on what values are pasties, I like to do to her palm size small. In a frying pan, heat sufficient amount of oil. Piece of dough roll out thinly, but not so directly shines or it will break when frying. On one edge apply a layer of toppings on top you can put a piece of butter as desired, this will give extra juiciness and flavor.

Cover the stuffing with dough, good to let the air out, smoothing his palm, otherwise pasties during frying will be inflated and burst, and it drained all the juice, the edge a good press down with your fingers then trim.

Ready pasties gently shift in a well-heated oil, being careful not to break the dough, fry on medium heat until Golden brown, flip two wide spatulas.

While frying alone, can at this time to sculpt next.

Bon appetit!