Description
Traditionally, pasties are made from unleavened dough. How old is this glorious pie, to say basically impossible. Where was the first fried pasties not known to anyone, but they remain a favorite dish of many people to this day. I want to offer you the pasties of yeast dough, break tradition. They get no worse, soft and juicy inside, crispy outside. It's very simple and fast, the dough is not required time to the rising and proving process. The idea of cooking was found in the Internet.
Ingredients
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Mineral water
200 ml
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Yeast
13 g
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Sugar
1 tsp
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Flour
350 g
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Vegetable oil
3 Tbsp
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Salt
0.5 Tbsp
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Onion
160 g
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Salt
-
Water
25 ml
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The mixture of peppers
1 tsp
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Spices
0.5 tsp
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Fillet
350 g
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Vegetable oil
200 ml
Cooking
Prepare stuffing. Meat, onions skip through Mincer. Add salt, mixture of peppers, spices as desired. Gradually add water and mix thoroughly.
Prepare the dough. Mineral water at room temperature, add the yeast, salt and sugar, let stand 5 min.
In flour add water with yeast, salt and sugar. Start kneading, add the vegetable oil. Flour may need more or less, it all depends on its quality. Knead, but soft and elastic dough. Dough knead well and leave for 10 minutes under a bowl.
Divide the dough into equal pieces (for me at 53 g) each piece to flatten, the corners of the dough to gather to the center in a clockwise direction, to form a ball. The dough is covered with the film to not zavetrilos.
Roll out the dough on a pellet, on the Board covered with flour. On one side of tortillas to put some of the filling, distribute it evenly, fold the tortilla in half so that the sides matched the top a good press with the palm, thereby removing excess air inside, and well stung the edges of the dough with fingers, starting from the middle and moving to the edges. With a fork (dipping it in flour) to press the edge of the cheburek.
Pasties put on baking paper or a clean kitchen towel (make it a rule: to put blanks of dough (any) on a clean kitchen towel and not on the table, sprinkled with flour when frying no burning flour in the oil and acrid smoke in the apartment), cover with foil while working with the other dough balls.
In a frying pan, saucepan or pot with non-stick coating pour oil (I had canola). Heat it to a temperature below the pasties didn't burn, but do not remain raw inside (I have an electric oven 6 levels of switching, fry for 4). Put blanks pasties to the oil and fry on both sides.
Then we put them on a paper towel to soak up in the paper excess fat. Thus fry all the pasties.
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