The dough for pasties you can pick up your favorite. I prefer to pasties first, brew the flour, and second, to add the vodka and oil in the dough. Then it is pliable and delicious. In any case, give your version of the dough. 1 Cup of flour to make a glass of boiling water. The remaining sift flour slide, beat the egg, add salt, sugar (for a rosy color when frying), vodka (this is not a fad or a ritual of some kind, from her bubbling good dough for frying), oil (for greater ductility test), the remaining water and knead the dough, adding flour brewed.

The dough is well knead, if necessary add a little more flour, wrap in cellophane and allow to rest for at least 30 minutes.

For those who are not faced with djusai (also known as Dungan fragrant onions and garlic), show it in the photo. In appearance it is like a small onion, only the feathers are not hollow inside, they are like the leaves of daffodils. Tastes like garlic. In Kazakhstan it is sold in season in any market, but in Ukraine it is very rare to find grannies, and they call it "garlic." I only got two small beam, so I added the garlic, which also has a garlic flavor. When a sufficient number jusa, wild garlic can not add. Well, if you don't have jusa can safely get by with just wild garlic.

Jusi and wild garlic need to cut. Jusy pieces 1.5-2 cm, the garlic sticks. Mix with minced meat. Take the stuffing according to your taste, I like hog-beef, but this time done with chicken. If the stuffing is dry, you can add pieces of butter, but I usually manage without it. The ratio of minced meat and herbs should be about 2:1, i.e. one part herb to two parts meat. It may seem that grass very much, but it decreases when frying, but gives you that juiciness and flavor! Any other additives do not give such richness to your pasties. Season the mince with salt and pepper to taste.

Dazzle pasties. There is nothing to explain, everything is clear. The most important thing is to seal the edges, so that when fried, they didn't break up and leaking juice.

And to fry.

Cheburek in the rift. Even my husband, who ambiguously refers to all green in the diet, crack those pasties, without departing from the frying pan, literally pulls, not giving them even a little cool. And we stand at the stove together: I cook, he eats. Here and draw conclusions about their taste.

Bon appetit!