Description
I very long searched for and finally found a delicious recipe for pasties! In this recipe I liked ALL the incredibly delicious, tender and juicy toppings, thin, crispy, bubbly batter... If You have not prepared pasties, or as I used to, are in search of a good recipe, try these pasties on custard test! Sure the result will please You!
Ingredients
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Water
150 ml
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Vegetable oil
20 ml
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Salt
1 tsp
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Chicken egg
1 piece
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Flour
450 g
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Beef
200 g
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Pork
200 g
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Fat
50 g
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Broth
50 ml
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Onion
150 g
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Allspice
3 g
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Peppers red hot chilli
3 g
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Parsley
2 Tbsp
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Salt
0.5 tsp
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Sour cream
100 g
Cooking
In a heavy bottomed pot pour water, add salt and vegetable oil. Put on fire and bring to boil.
Immediately pour a partial Cup of flour (of the total) and stir, without removing from heat, the dough should be brewed to form a film on the bottom of the pan. Remove from heat and allow to cool for a few minutes.
Put the dough in a bowl (my bowl is stationary cooking CPU). Add one egg and stir it into the batter until smooth.
Begin to knead the dough, gradually adding remaining flour. Of course, all this can be done manually. Flour may take a little less, it all depends on its quality.
In the end the batter should be quite dense and obedient. Cover it with cling film and set aside.
To prepare the stuffing. Meat and fat scroll in a meat grinder. Put into a bowl. Chop the onion to a pulp. Add to meat along with spices. Then add chopped greens. Salt and pepper to taste. Knead well minced.
And now the "secret" ingredient. Add in the mince and sour cream and broth. The meat becomes the consistency of a thick paste. Sour cream can be replaced by cream.
From the dough to form a sausage. Then cut it into equal pieces, weighing approximately 65 g. I got 9 pieces of the same size. After, I rolled into a thin pellet and align with the disk, with a diameter of 21 cm In total, from the remaining scraps I gather up another 65 g of the dough for a full tenth pasties!) And the filling was enough for exactly is the number of pasties.
So, roll out the dough of the cake and spread the stuffing in a thin layer on half of the tortillas.
Cover with other half of dough and press on top, letting out the air from the inside to the frying pasties not swelled much. The edge can be cut, notched wheel. And you can just how to press down with a fork. The main thing that the edge was carefully sealed, and the stuffing left in the roasting process!
Prepare so all 10 pasties.
In a large skillet or saucepan for deep-frying to heat the oil. Check heating oil is easy, just throw into the oil a piece of dough or dip the tip of the wooden skewers. If the oil is bubbling, then it is ready. Fry pasties for one or two, turning very carefully so as not to puncture accidentally.
Ready pasties to lay down on absorbent paper (paper towel).
вкусно, но муки много слишком по вашему рецепту
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