Description
Yes, the options we have on the website is complete, but when I started looking for the recipe, more, read reviews, not always positive, we were surprised. And the man my second day there, she asks pasties and does not want to purchase. Decided to look on the Internet, because I have such oily food is not often cooked, almost never, to be honest ))). Found a nice simple recipe, some on the website were not available, moreover, in the process of reconstruction of the site in many recipes lost ingredients, talking about comments. Questions on products - the product ingredients no ( ( ( spread option air easy dough for chebureks, such as "the Yugas" in the good old days, selling local grandmother on the beaches. Remember? Then come, I'm sure I'll appreciate the recipe!
Ingredients
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Flour
3 cup
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Water
0.75 cup
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Yolk egg
1 piece
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Salt
0.5 Tbsp
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Sunflower oil
0.333 cup
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Minced meat
400 g
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Onion
2 piece
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Spices
-
Vodka
30 g
Cooking
Measure out the flour in a deep bowl
Gradually add cold water into the flour with the salt, stirring with a fork to form a "cereal" +yolk, mix well
Next add the oil, knead well. Another small recommendation, if You have 20-30 grams of vodka, add it, it is superfluous will not be. I was not, but with it dough will be even lighter! Alcohol is primarily a product of fermentation, which will help test, any leavened or unleavened, even better, "to razryhlitelya", and, respectively, and in the process acquire a more regular shape and better baking or roasting
Leave to rest the dough in the package for 30-40 minutes. Meanwhile, make the stuffing. Here is everyone's business. The point of my recipe, in fact, in the test. But all the same write as did stuffing I.
The beef had a beef+pork, one onion finely chopped, kneaded by hand, the second rubbed on a large grater (if you have a blender, it is easier, of course, to punch in it), salt and pepper, a little spice added
Roll out the dough, I can hardly roll out an even circle, so I cut it out a bowl with a diameter of 15 cm On one half of each circle put a little less than a tablespoon of the stuffing, close up the edges, clicking on them first, blunt forks, then teeth. The dough is very elastic and stretchy, do not be afraid to break easily rolled out very thin, but I did about 2-3 mm. Try to distribute the filling across the width of the pasties and not very close to the edges, otherwise it will be revealed, and the juice runs out. In addition, if you use a non-oily meat, and juice you want, add about 100 grams of broth or water to the meat when mixing, but when you make the pasties, before closing put a small piece of butter in the "pocket" and only then "seal" it...
Pasties fry in a large amount of oil on the fire above average, about 5 minutes each, as the edges are a little browned, so turn over and spread on a napkin to stack the excess fat
Of this amount, the test turned 16 pasties, a measuring Cup for the test was 250 grams.
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