Description
Crispy and juicy pasties, which will not leave you indifferent! The main interest of this recipe is that the dough is made with a fork! Which greatly simplifies the process of cooking! Your pens will visit quite a bit in the flour just at the time of rolling. For this recipe the pasties are prepared very easy and crunchy on the outside and very juicy on the inside! And when roasting immediately after blinded (before freeze) - pasties prepared very quickly! From this quantity of ingredients makes 16 pasties.
Ingredients
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Flour
500 g
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Water
1 cup
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Margarine
125 g
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Salt
0.5 tsp
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Vegetable oil
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Minced meat
500 g
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Onion
2 piece
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Greens
40 g
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Salt
-
Black pepper
Cooking
Prepare the ingredients. Margarine to melt in advance is not necessary.
In a deep bowl pour the flour, add salt, mix well. Add water and quickly with a fork to combine the contents until lumps of dough.
Margarine bring to boil. Then a thin stream pour in the batter and mix well.
Sprinkle the dough with some more flour, shape into a ball, put in a bag and put it in the refrigerator for 1 hour (but better 2 hours). Because of this the dough will become more elastic and easy, and will not stick to hands.
Onions clear and finely chop, combine with meat.
Greens wash, dry and finely chop.
Add the herbs to the mince, season with salt and pepper, mix well
Also add the stuffing a little more than 1/2 Cup of water (about 120 ml). Cover the bowl of meat dish and also refrigerate until the dough comes. Add water to the meat makes it more juicy, and also speeds up the cooking process, which will strongly not worry, if your pasties are too quick to fire (but only on the condition that the pasties are not frozen! Frozen pasties need more time to cook)
After 2 hours to get the stuffing and the dough from the refrigerator. The dough roll into a sausage and divide into 16 pieces. To form them into balls.
From each ball to roll out thin flatbread - about 12-13 cm in diameter.
On half of each tortilla put the stuffing, spreading it evenly on the other.
Cover with stuffing second half, and carefully sculpt the edges so as not emerged juice. IMPORTANT: In this stage, prior to full adhesion of the edges to expel air from pasties to avoid its breakage during the process of roasting, because the pasties are slightly to swell during cooking. Also at this stage the main thing is not to be afraid to use the flour - this will allow to avoid breaking the dough when making pasties, and also it bursting while frying.
The edges of the pasties you can connect this way, as in the photo. What's even better, because in comparison with the previous method, the edge of the cheburek after roasting turns out not so dry! Yes, it looks interesting.
Part of the pasties you can snooze on a tray, sprinkled with flour and freeze (well, in case the family is not large), but otherwise can not even try to freeze, because pasties are swept away in a moment! And even if they remain a couple until the next day, even after ready all night on the table will remain the same soft and juicy! There will be only slightly warm.
Pasties fry in a large number of hot vegetable oil from two parties, on the fire a little smaller than average, until Golden.
Ready pasties and carefully remove from the pan and in order to remove the excess fat, put them briefly on a plate with paper towels.
Ready pasties to cool down a bit and you can start eating! Bon appetit!
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