Chebureks of choux pastry

Description

The site has a lot of recipes for pasties, but have not found. Will tell you how I make pasties. This recipe, when it long ago shared with me a classmate. Since then, have repeatedly met him on the Internet in different interpretations.

Ingredients

Pork

200 g
Beef

200 g
Lamb

200 g
Bow white

300 g
Garlic

4 tooth
Salt

1.5 tsp
A mixture of spices

1 tsp
Yogurt

150 ml
Green onions

20 g
Flour

500 g
Water

320 ml
Vegetable oil

2 Tbsp
Vodka

1 Tbsp
Chicken egg

1 piece

Cooking

First make the dough. Water mixed with salt and oil, bring to a boil. Pour in about a Cup of flour and a quick brew. Cool. The brewing part of the test gives the pasties a characteristic bubble.

Then add the egg, vodka, stir and slowly begin to mix the flour. Vodka makes the dough more crispy and does not soak into the extra fat when frying.

Kneaded some more flour-the dough rolled up in a bun; leave it for twenty minutes under a towel. During this time the gluten in the flour will swell and the dough will become more pliable. After that, we pour the remaining flour and knead the dough completely. It should not stick to hands. Cover the dough and put them on him to cool him out-from one hour to six hours.

Now for the meat. Meat scroll through a meat grinder or processor along with onion and garlic. Green onions finely chop, add salt and mix well until the juice. You can take any meat that you love. But it must be grease or fat, otherwise it will be tasteless.

Add in the stuffing, there also pour the spices. Stir.

Then add the yogurt. Yogurt, the taste in addition to color, has the amazing ability to bind the liquid (the stuffing will not spread on tortilla), and give it then into a dish (after cooking the pasties will be juicy). Refer to your stuffing. If the meat gave a lot of juice-naturally, yogurt pour less. I usually add a glass of 200 ml.

Another good whisk minced and put into the fridge.

When the dough rises, you can fry the pasties. Divide the dough into pieces weighing 45-50 g, roll them into a thin pellet.

On one half, put the stuffing with a layer slightly thicker than the dough.

Cover with other half, press out the air (so that the pasties did not swell during cooking) and press the edges. Then we pass the edge of a saucer or a roller to the test. Check that there are no cracks!

In a pan pour oil layer two or three cm, well heated and fry the pasties for a few minutes on each side, until Golden brown. Cover to cover is not necessary.

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