Knead the dough - I trust the kneading bread maker in the "Dumplings". Roll out the layer, fold three times, roll out, repeat 3 times and let the dough rest for 20 minutes. It is elastic and does not stick. Divide into 12 balls, roll out, or how I cut circles. I have pasties small - 12 cm circle in diameter

Lamb and onion mince, season with salt and pepper and dilute with water. Put on each loaf with 50g of minced meat

Fold a Crescent, the edges close up, crushing the first edge of the palm and releasing the air

Heat oil (about 1.5 cups) - I fry for 4-5 dividing plate of six, i.e. not the highest temperature, so we had time to brown, and fry.

Here are some great chebureki