Chebureks with meat, made with their own hands, always turn out to be juicy, aromatic and very tasty. It should be noted that cooking such a dish does not take too much time from housewives, so it is often done for a subsequent quick snack.
Recipe for pasties with meat: photos and step-by-step recommendations
Essential Ingredients:
- iodized salt - 2 pinches (for the test);
- medium chicken eggs - 3 pcs.;
- wheat flour - at the discretion (add to the steepness of the dough);
- fresh veal flesh - 450 g;
- vegetable oil - at discretion (for deep fat);
- iodized salt - an incomplete dessert spoon (for filling);
- ground pepper - optional;
- onions and green arrows - at the discretion (for the filling).
Kneading process
Thinking about how to cook pasties with meat? First you need to thoroughly knead the steep dough. To do this, break 3 chicken eggs into a bowl, add 2 pinches of iodized salt and wheat flour to them. As a result of mixing, you should form a base like dumplings. After this, the finished dough must be placed in a bag and left aside for several hours.
Filling process
Chebureks with meat are well obtained from pork, beef and lamb. But we decided to purchase 450 g of fresh veal pulp for such a fried dish. It should be thoroughly washed, cleaned of films and veins, and then cut into pieces and chopped in a blender (can be in a meat grinder). To make the pasties with meat more fragrant, it is also recommended to add finely chopped green and onions to the minced meat. After that, both products should be combined, mixed, and seasoned with ground black pepper and salt.
Dish formation
The finished dough must be taken out of the bag, nibbled a small piece from it and rolled into a circle with a diameter of up to 15 centimeters (sprinkled with plenty of flour). Then, on one half of the layer, lay 2 dessert spoons of minced meat, distribute it finely, and then cover with the second part of the base and fix the edges with a fork or a special device for pasties. By analogy, all other semi-finished products are formed.
Heat treatment
Chebureks with meat must be deep-fried. To do this, take the stewpan, put it on high heat, pour in a sufficient amount of vegetable oil and heat it well. After that, in a boiling fat, you need to carefully lay out 2-3 semi-finished products. When their lower part is covered with a golden crust, chebureks should be turned over with a fork or tongs. Then it is recommended to place the dish on a colander and strip all the fat.
Proper serving
Chebureks should be served hot for dinner along with tomato sauce and sweet tea. It should be especially noted that such a fried dish has a high calorie content, therefore it is contraindicated for those who are on a diet. In addition, fatty pasties should not be carried away by people who have any problems with the stomach, liver, pancreas or intestines.