Do the stuffing, only their own cooking: meat (pork, alas lamb is not eating) + more onions (3-4 onions) + garlic (5-6 Zubkov) + salt, pepper. In prepared stuffing add 1 Cup of cold water and well kneaded, but then do not overdo it.

In a Cup dilute 1 egg, add 1 tsp of salt, add 3 tbsp of vodka, topped up with water. The dough after kneading, resting (in a bag or under a bowl).

To the flour add all the mixture, the amount of flour on the "eye". Knead the dough. Dough hardness as the earlobe, I have been taught, and you say (just for the homemade noodles make the dough stiffer).

Divide the dough into 4 cakes and each with love and patience proslaivaet: melt 50 g butter (can be margarine all vegetable oil), roll the flapjack, pour 1 tsp oil, spread on the surface, roll the envelope and roll out, and so 3 times.

Then turn the flapjack, let him wait in the wings and proceed to the next. I hear angry shouts about the lack of time, the benefits of ready puff pastry. Believe me, all this "sandwiching" it took me 25 min, much faster than going to the store or to persuade her husband to the store he went.

Now a classic of the genre: take a flapjack, roll out to a thickness of 0.5-0.7 cm, cut out circles, circles, too, roll out, put in the middle of the stuffing, the stuffing is distributed on the entire surface, saleblue edge of our pasties.

There is only such a thing: to increased stratification, the dough should be as thin as possible, but then a large amount of meat is not acceptable (will break through the dough), so I chose a middle ground, someone that loves. Yes, fork lovingly pierce already prepared for frying pasties, but without the extra diligence here. Fry in deep fat, using vegetable oil type "Oleina". That's all, Bon appetit!