Bakery products

Crispy Pasties


Ingredients for making crispy pasties

Dough:

  1. 1/2 teaspoon salt
  2. Vegetable oil 2 tablespoons
  3. Chicken egg 1 piece
  4. Wheat flour (sifted) 4-5 cups
  5. Vodka 2 tablespoons
  6. Purified water 1 cup

Filling:

  1. Minced meat (fresh "Assorted" pork and beef) 600-700 grams
  2. Onions 3-4 pieces (medium)
  3. Kefir 2-3 tablespoons
  4. Salt to taste
  5. Ground black pepper to taste
  • Main ingredients: Beef, Pork, Onion, Eggs, Flour, Vodka
  • Portion 27-30
  • World cuisine

Inventory:

Stove, stewpan, deep bowl, deep bowl - 2 pieces, a tablespoon - 2 pieces, a teaspoon, a glass (capacity of 250 milliliters), a plastic wrap, a refrigerator, a kitchen knife, a rolling pin, a metal kitchen spatula, a table fork, a blender, a frying pan , kitchen spatula, large flat dish.

Cooking crispy pasties:

Step 1: prepare the dough for crispy pasties.


First of all, put on a medium fire a stewpan with the right amount of purified water, let it heat up. Meanwhile, send in a deep bowl for a couple of tablespoons of flour and vegetable oil. Pour salt and pour vodka there. Grind these products with a table fork to a homogeneous viscous mass without lumps.

Then fill the resulting mixture with a glass of boiling water from a stewpan, shake everything again until smooth and cool the billet under the dough to room temperature. Then we drive one raw chicken egg into it and begin to gradually pour the rest of the flour. We act slowly, tossing it in half a glass, while kneading with clean hands a more dense, elastic, non-sticky flour cake mix.

When it reaches the desired structure, we roll the dough into a ball, pull it into a plastic wrap and transfer it to the refrigerator 1 hourto insist.

Step 2: prepare the filling for crispy pasties.


In the meantime, we begin to prepare the filling. Using a sharp kitchen knife, peel the onion, rinse it under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and then proceed based on our own preferences.

You can grind the vegetable to puree using a blender, food processor or manual or electric meat grinder. Don't want to mess with these kitchen partings? Then everything is simple, chop this ingredient with very small cubes no larger than 3-4 millimeters, if you can, then smaller.

After that, we send the chopped onion into a deep bowl, add the minced meat "Assorted" pork, as well as beef, a couple of tablespoons of kefir for juiciness, salt and black pepper to taste. We mix the filling with a tablespoon until a homogeneous consistency, cover with polyethylene and set aside until use.

Step 3: form crispy pasties.


An hour later we send the insisted dough onto a countertop crushed by flour, slightly crumple it, roll it into a sausage with a diameter 4.5-5 centimeters and divide it across the metal kitchen spatula into portioned slices 2-2.5 centimeters. Then we roll each in flour and roll it into round layers with a thickness not exceeding 2-3 millimeters.

We spread on one side of the resulting round cakes according to the desired portion of the meat filling, basically two tablespoons with a slide are always enough, but you are guided to your liking.

Next in turn we connect the ends of all the cakes, giving them the shape of a crescent, and pinch their edges with our fingers so that there are no cracks, or simply crush them with the teeth of a table fork.

When all the pasties are formed, you can proceed to the next, almost final step.

Step 4: fry crispy pasties.


We put the pan on medium heat and pour about 5-6 tablespoons of vegetable oil into it. When a light smoke rises above the surface of the hot dishes, very carefully, so as not to get burned, put a couple of chebureks in well-heated fat. Fry them on both sides to a golden beige-brown crust, it takes to prepare the first batch about 3-4 minutes. As soon as the flour products are browned, we transfer them to a paper towel, previously placed on the countertop, and leave it on it to absorb excess fat. But we don’t lose a minute, add a little more oil to the pan and cook all the other pasties in the same way. Then we put them on a large flat dish and begin the tasting.

Step 5: serve crispy pasties.


Crispy pasties are best eaten in a slightly cooled form, but tastiest when they are hot, although this is not very useful. These meat pies are a completely independent dish, but at will they can be served as a complement to the first hot dishes: soups, borscht, mushrooms, broths or whatever you like. Cook with love and enjoy delicious homemade food!
Enjoy your meal!

Recipe Tips:

- an alternative to minced meat "Assorted" - pure from pork, beef, chicken or turkey, ordinary onions - sweet red or leek, and kefir - sour cream or fat milk;

- very often, freshly chopped greens of dill, parsley, cilantro, basil or green onions are put in the filling;

- the classic spices are indicated in the recipe, but they are not essential, if desired, you can use any that season meat dishes, for example, all kinds of ground pepper, cloves, thyme, marjoram, caraway, turmeric and others;

- from the specified number of products, about 27-30 pasties are obtained;

- very often chebureks are prepared with lean filling from stewed cabbage, mushrooms or other vegetables or mashed potatoes, cheese, eggs with onions and rice.