Homemade pasties ... Even the mere mention of mouth-watering.Aromatic, juicy, with a thin and delicate crispy batter ...
their appearance we must Tatar kitchen.These flat cakes of unleavened dough with various (often with meat), stuffed won almost all the countries of the CIS.How to cook pasties at home?Homemade pasties really compare favorably with those that are sold in kiosks and shops.Moreover, when we are preparing ourselves, then surely we know that on the table all the most recent, just a plate.But our catering leave no doubt about the freshness of the meat used and the freshness of the finished dish.
So how to prepare their own pasties?Nothing complicated about it.
begin with the preparation of meat.In Tatar kitchen used meat and plenty of spices, we simplify the composition of the meat, but leave him so that he was after the preparation of tasty and juicy.Incidentally, this stuffing is ideal not only for chebureks but for ravioli, and Tat.
To prepare the stuffing you need: 0.5 kg of fresh meat (pork is the best approach, you can add chicken), 0.5 kg of onions, pepper (black or white) and salt.Perfect stuffing, if you want to juiciness, shall consist of two equal parts: the onion and meat.The frozen meat used is not desirable.No biscuits soaked in milk, slices of bread and other additives should not be.Acceptable (but also desirable) to add one raw egg in raw ground beef.Onions and meat mince, then add half a teaspoon of pepper and a tablespoon of salt.Mix.Stuffing is ready.In order that it is not darkened, store it in the fridge.Now go to the preparation of the test.
Here we have can be varied to change something, add their own.The main thing to remember: the dough should be flat.
very delicious dough turns on mineral water or beer.
For the first option, you will need: a glass of mineral water silnogazirovannoy teaspoon (full) of salt, a tablespoon (without top) of sugar, one egg, about four cups of flour.
For the second option will need: a glass of beer all (except the dark), a teaspoon (full) of salt, a tablespoon (without top) of sugar, one egg, about four cups of flour.
Beat the egg with a small amount of beer or water, add the remaining beer (water), flour, salt and sugar.Knead dough (the same as for ravioli).Before preparing the dough should stand for a while to acquired plasticity.Typically, this amount is sufficient for the preparation of the test two dozen chebureks.
Getting modeling.Divide dough into equal parts (of the planned number).Each slice very thinly roll out on a floured table to form a circle.On one half lay out the filling, and the other half is covered and very carefully zaschipyvaem edges to not leak juice.Fans can advise esthete "walk" along the edges of the side already stung fork to obtain a kind of striped platter, but being careful not to pierce himself cheburek.Otherwise, the juice during cooking starts to flow, and hot oil spray will scatter all over the kitchen.
pans better to pick up a little wider (one to two tchebourek pan placed directly), with low bumpers (so it will be much easier to turn).Fry pasties long, a large amount of vegetable oil, first with one hand (until golden brown), and then - on the other.Oil is desirable to use frozen (less foam), and odorless.
not enough to know how to cook pasties, you need to know how to cook them properly.You already know.Prepare and enjoy!And if someone asks you how to make pasties share this recipe.
Bon appetit!
