Description
These pasties are very tender. The dough stays soft even after cooling. Even when you freeze these pasties you are not at risk to spoil the dish. I froze, then roasted and still all be wound.
Ingredients
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Flour
1 kg
-
Water
0.5 l
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Chicken egg
1 piece
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Sunflower oil
150 ml
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Salt
5 tsp
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Allspice
1 tsp
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Minced meat
0.5 kg
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Bow white
0.5 kg
Cooking
Start with the test. Put on the fire water
Add a teaspoon of salt and 50 ml of sunflower oil. bring water to a boil
Remove from heat, add half a Cup of flour and quickly mix that would avoid lumps
Egg.
Mix everything together and leave to cool
While the dough cools, prepare the stuffing. onions clean, wash, mince
There also give the stuffing. I used back pork ham, but other meat
Salt, pepper, stir.
Knead the dough. Spread the cooled mixture in a deep bowl, add a little flour. ( It is possible on the working surface pour a pound of flour, make a well and pour the mixture, but I do not know. I prefer a deep bowl)
Knead a soft dough.
Roll out the pastry 5 mm thick.
And cut out the mug. you can attach the saucer, I have a great plastic Cup with a sharp edge.
All of the portions I turned 30 zagotovok
Each zagotovok spread a spoonful of the stuffing, occupying one half, and 1-2 cm away from the edges
Fold the pasties and semipaved fork
Here are the beauties we have coming out.
Put the pasties in a pan with hot oil and fry from two parties
Bon appetit! By the way, uncooked pasties can throw in the freezer and fry them next time)
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