Description
This recipe for many years and it has history. It, 10 years ago, gave me a friend, an inveterate kulinarka. Try to cook asked very strongly. I'm reading the recipe and finding nothing interesting in it, put a piece of paper for a long time. But one day, rereading old entries in culinary notebook, came across these chebureki and thought, "why not?"The result is these delicious patties that give them may not still! And all thanks to the amazingly interesting toppings! Yes, and the dough is just super flaky! If interested, come on in! PS Reviewed all the recipes for pasties on the website - not found.
Ingredients
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Flour
4 cup
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Margarine
0.5 pack
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Chicken egg
1 piece
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Cheese
1 kg
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Onion
7 piece
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Black pepper
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Salt
-
Vegetable oil
Cooking
Let's start with the test. Proseem the flour into a bowl, top grate the cold margarine. Grind the flour and margarine.
In this mass add the egg and zamechaem the dough, gradually adding 3/4 Cup cold water. For a while, while we make the filling, put the dough in the fridge.
Now the stuffing. Cottage cheese rubbed with a spoon of salt. Good pepper, so the taste of pepper was felt. Onion to clean and wash.
Bow grind in a blender, or who are not very finely chop. I first time used for this purpose, the blender, always crushed with a knife. It is very important that the onions were chopped as small as possible. And in any case, do not reduce the number of onions. Thanks to the onion pasties are very juicy and its taste will remind you of meat:) Chopped onion combine with the prepared curd and mix well. This is our stuffing.
Take out the dough from the refrigerator, cut off a piece and roll into a sausage. Sausage divide into several parts.
Every part very thinly roll out. The lower part of the resulting oval put a full tablespoon of the filling(the fillings do not regret),cover the top, well zasiyaet region. When reviewed on the website recipes pasties, and took to itself the idea of zasypaniya the edges with a fork. Thanks girls!
So...
That's how it turned out!
Pasties fry in a skillet with very hot oil.
Serve hot with piping hot! Flaky, juicy and simply divine!
Bon appetit!
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