Delicious minced meat recipe! A simple dough recipe. Juicy, crispy pasties!
Juicy, crispy pasties with a thin crust and bubbles. The dough recipe itself is very simple and successful, from the available ingredients, without the addition of vodka and vinegar. The dough prepared according to this recipe turns out to be very thinly rolled out, while it holds the juicy filling well, does not break, and when frying it bubbles appetizingly.
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Dough:
Flour - 250 gr
Water (boiling water) - 120 gr
Refined vegetable oil - 2 tablespoons
Salt - 0.5 tsp
Filling:
Pork - 150 gr
Beef - 150 gr
Onions - 1 pc. (80 gr)
Water - 50-60 ml (depending on the fat content and juiciness of the minced meat)
Salt to taste
Black pepper - to taste
1. Add salt and vegetable oil to boiling water. Pour the mixture into flour and knead the dough with a spoon. When the dough has cooled down a little, knead the dough with your hands for 5-6 minutes.
2. Put the dough in plastic wrap or a bag and leave to rest for 30 minutes.
3. Mixed minced meat tastes better than minced meat from one type of meat, so I suggest using pork and beef. Pass the meat through a meat grinder. Onions can also be minced or chopped very finely with a knife.
4. Divide the dough into 8 parts. Roll out a very thin flat cake with a diameter of 24 cm. Put a tablespoon with a heap of minced meat on one half, distribute, not reaching the edges by 1.5 cm. Cover with the second part of the cake, release the air. Join the edges very carefully. Cut the edges evenly with a pizza knife or plate.
5. Fry in a large amount of vegetable oil over medium heat until golden brown on each side. Put the finished pasties on paper towels so that excess fat is absorbed.
6. Serve hot chebureks and enjoy!