Pasties "USSR"

Description

Want to share your recipe for the pasties, or rather not his, but Gostowski, in my performance. I long to it went. And with the test and experimented with the proportions of the toppings were played, came out tasty, but not that. It was like "the", Soviet. Because they taste the best, for me at least. They are always filling balanced, be sure to present a delicious broth and the dough is of the right taste and the right "of rezinovoe". According to this I have long stopped searching and stopped on rostovskom the recipe, it's perfect for me. This recipe is very simple, even primitive, it turns out always at all the first time, has an excellent taste. Even if you have never made pasties, this recipe they have you 100% will succeed.

Ingredients

Flour

500 g
Milk

245 g
Salt

5.6 g
Vodka

25 g
Minced meat

800 g
Onion

166 g
Water

166 g
Salt

16.6 g
The mixture of peppers

2.4 g
Vegetable oil

250 ml
Butter

30 g

Cooking

First look at the recipe gostovskaya I took it from a great book – "a Collection of recipes food and cooking products for public catering enterprises 1982", anyone interested it can be my diary download. Here it is:

Recalculate all the volumes. Milk took 50 more grams of flour. As per the prescription number moisture this flour 1st grade, and I use the flour, you must be too, and she has a different water absorption capacity, these things had on the basis of a formula to adjust the vol in the liquid. That's the technique I have identified the potential for water absorption of your flour. I have it was 49%, which corresponds to the table, why check? It was interesting, as now the thing with flour is, after all, plate varieties, 1940 :-)

Here are my amounts of food per 20 pieces of pasties. Left percentage, if you want to fit your volume count. For the dough: 1. Flour – 100% - 500g. 2. Milk – 38.88% - 195гр. + 50g = 245гр 3. Salt – 11.11% - 5.6 gr. 4. Vodka - 25gr. It from me additive in the recipe, not required. For the filling: 1. Lamb – 100% - 800gr. 2. Bow – 20.83% - 166.64 oz. 3. Water – 20.83% - 166.64 oz. 4. Salt – 2.08% - 16.64 oz. 5. Pepper – 0.27% - 2.4 gr. 6. Butter – 20g. It from me additive in the recipe, not required.

Proceed directly to making pasties. Let's start with the test. The dough can be knead with your hands, a mixer with test attachments, planetary mixer, mixers faster and more convenient. Will otvetim the required number of products flour-milk-salt.

Milk salt into a bowl, there is half a glass of vodka, not necessarily.

Entered through a sieve half of the flour.

Knead and enter the remaining flour. Why in two steps? Yes, because the dough is cool out, so it's easier to mix efficiently.

The final knead, knead thoroughly.

Here is a cute we have the dough turned out, cheerful.

Remove it in a plastic bag in the refrigerator and sent for 40-60 minutes.

While the dough is resting in refrigerator, the structure recovers after the mixing, we prepare a filling. For the filling, need beef, onion, spices (salt-pepper) and water. Onions were weighed and spices.

Since I use ready minced in this case hoverbarge, the onions will have in a blender grind. If beef do it themselves, the onions, together with spices and meat through the grinder away. Put onion and spices in a blender.

And milled it, what would consistency was like from the grinder, the photo shows.

To the onions add the minced meat...

Water...

And a little bit of blenderm, not much, what would the meat not to grind into the muck. This is to such consistency.

Stir with a spoon and sent "get married" in the fridge, what would the cat dragged :-)

While the meat is getting married, take the paste. I once all the dough is rolled into pieces of the desired size. Put on Board in the stack, paving the parchment (baking paper) that had not stuck together. Roll out thin, the thickness is 1.5 mm.

Well, the dough is ready, stuffing too, you can proceed to the most pleasant - to sculpting pasties :-) I sculpt using a form of "wah", I bought it quite by accident, to surrender, and fell in love with her the first time. Very comfortable with her, and not least, two times goes faster and neater. Here's a she.

Now everything is simple – two, three, four and pasties we are blind. Again... the Dough on the form.

Two... Put one and a half scoops of stuffing and a few small pieces of butter.

Three... with a Brush dipped in water, hold in a circle. To ensure that 100% seam not dispersed when frying.

Four... Compressed shape and remove the rest of the test.

That's all the pasties blind:-)

Send it on a baking sheet dusted with flour. And so with every burrito.

Now they need to fry. Pour into the pan, or wherever you are comfortable, vegetable oil, refined. The oil layer thickness – 0.8-1cm. Heated to 180-190гр. C., as in the recipe.

Gently run the pasties in hot oil and fry.

They are fried quickly. Not exactly timed it, about a minute on each side. Color focus, that's the way they should be.

Ready pasties put on a baking sheet lined with napkins or disposable towels. What would the extra fat absorbed.

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