Crimean pasties

Description

Crispy, browned, succulent pasties with minced meat, vegetables, cheese and another exclusive filling from Karim chef Crimean cheburek

Ingredients

Flour

500 g
Chicken egg

1 piece
Salt

0.5 tsp
Sugar

1 tsp
Water

300 ml
Vegetable oil

2 Tbsp
Vodka

1 Tbsp
Minced meat

500 g
Onion

1 piece
Greens

1 coup
Water

150 ml
Soy sauce

2 Tbsp
Spices
Quail egg
Cherry tomatoes

6 piece
Pepper

1 piece
Greens

1 coup
Onion

1 piece
Soy sauce

2 tsp
Spices
Cheese

100 g

Cooking

After this summer holiday I thought I ate pasties for the rest of my life)) Well, and otherwise, if by chance my friends and I rented a house in foros near cheburek. Of course, we were prepared, but sometimes like to relax... leave everything the same))) And then we came to the aid of pasties from Karim... good, cheburechnaya is literally outside the gate) Probably in those 2 weeks we were there most frequent clients, and our men and even became friends with smiling friendly Tatar, and he learned the dough recipe. Now, a month after the vacation, the husband began to hint that it would be nice pasties from Karima to try. Today I gave up) Keep the recipe. Boil 300 ml of water, divide it into 2 pieces - 200 ml and 100 ml 100 g flour sift into a bowl, pour 200 ml of boiling water and stir with a spoon.

Get choux pastry that such consistency.

In another bowl, sift 300 grams of flour, add the egg, salt, sugar, vodka, vegetable oil and remaining hot water. Mix well.

You can combine the two types of dough, mix well.

And pour the remaining 100 grams of flour. Knead the dough.

It is very elastic and obedient, does not stick to hands and the table. I kneaded the dough on the table, not podpisa it with flour. Cover the bowl with wrap and let the dough rest while preparing the filling. Attention! Depending on the quality of flour it may need a little more!

Prepare the toppings. My husband prefers meat, and his daughter - with cheese and I love vegetables, so I will cook from 3 toppings. Finely chop onions and greens. I have dill, parsley, cilantro, green onions. Mix. 2/3 of the mixture will go into the meat, and 1/3 - to the vegetable filling.

The stuffing for chebureks made slightly watery, so it was juicy after frying. To do this, add minced icy water. I decided not to mince add salt, and add soy sauce. So, in the icy water pour in the soy sauce, the stuffing, add the green onions.

Pour cold water in with the sauce to meat*, stir. The meat should be juicy, at the bottom of the bowl must be liquid. If you initially watery beef, the water may need less if very dense and dry some more. Since I have ground beef without the fat, it has absorbed all the water from the sauce and, perhaps, it would be possible to add more, but I didn't. *The mince should be lamb, beef, or beef+lamb, but I saw the pasties and chicken, and pork, and the combination of the above options. Keep in mind that chicken meat will go less water and more beef.

For vegetable toppings are preparing the usual salad of chopped tomatoes (I had cherry) and pepper, add the remaining onion, herbs, black pepper and soy sauce. In salads I always add salt instead of soy sauce, I really like this combination. If the tomatoes you have a very juicy, remove the pulp, otherwise it will be a lot of moisture.

Cheese, I bought a ready-made, polished, and even began to pour out of the package.

Divide the dough into 20 equal parts. I have the weight of each ball is 50 gr. The dough balls sure to cover the film, they dry quickly.

Will propylite the table with flour and roll out toountil. The dough is very elastic, easily rolled to a thickness of a sheet of paper and not torn.

Half circle with a thin layer put minced* leaving sufficient space at the edges in order to firmly blind region. *Each time impose meat filling, mix the minced meat with liquid in the bottom of the bowl.

Cover with other half, press gently with your palm, squeezing the air, firmly press the edge of the half circle and trim the excess with a plate or shape cutter for pizza.

Similarly molded pasties with vegetables.

And cheese.

And now the promised stuffing from Karim. He was preparing for our men stuffing with minced meat, nuts and eggs. In the layer of minced meat with a spoon did two hollows

And drove there two quail eggs. He sprinkled the top with a handful of pine nuts, but looking at their price in the store, I decided that this time we will do without them))

Sculpt is similar.

In a frying pan with thick walls pour 200-250 ml of vegetable oil, heat it and fry the pasties on medium heat on one side

And on the other.

Put the pasties on a paper towel to soak up excess oil

Be sure to try the pasties first on salt pepper. If anything, it is not too late to salt the stuffing.

Of this amount, the test I got 21 cheburek (another one of the scraps of dough), 11 I cooked with mince and frozen, and 10 - with meat and eggs, cheese and vegetables we eat right. No, 4 things left, I warmed up in the microwave and served with salad for dinner.

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