Homemade pasties ... Drooling from the mere mention. Fragrant, juicy, with a thin and delicate crispy dough ...
We owe their appearance to the cuisine of the Tatars. Almost all CIS countries have won these flat pies from unleavened dough with a varied (most often with meat) filling. How to cook pasties at home? Homemade chebureks are really very different from those sold in kiosks or shops. Moreover, when we cook ourselves, we probably know: on the table everything is the freshest, just from the stove. But our food services leave doubts about the freshness of the meat used and the freshness of the finished dish.
So, how to cook pasties yourself? There is nothing complicated about it.
Let's start with the preparation of minced meat. Tatar cuisine used meat and many seasonings, we will simplify the composition of the minced meat, but leave it so that it is tasty and juicy after cooking. By the way, this stuffing is ideal not only for pasties, but also for dumplings, and for whites.
To prepare the minced meat you will need: 0.5 kg of fresh meat (pork is best, you can add chicken fillet), 0.5 kg of onion, ground pepper (white or black) and salt. The ideal stuffing, if you want to achieve juiciness, should consist of two equal parts: onion and meat. Previously frozen meat is undesirable. There should not be any rolls soaked in milk, slices of bread and other additives. It is acceptable (but also undesirable) to add one raw egg to raw minced meat. Pass the onion and meat through a meat grinder, then add half a teaspoon of ground pepper and a tablespoon of salt. Mix. Stuffing is ready. In order for it not to darken, we remove it in the refrigerator. Now we proceed to the preparation of the dough.
Here you can already vary, change something, add your own. The main thing to remember: the dough should be fresh.
It turns out very delicious dough on mineral water or beer.
For the first option you will need: a glass of mineral carbonated water, a teaspoon (full) of salt, a tablespoon (without top) of sugar, one egg, about four glasses of flour.
For the second option you will need: a glass of any beer (except dark), a teaspoon (full) of salt, a tablespoon (without top) of sugar, one egg, about four glasses of flour.
Beat an egg with a small amount of beer or water, add the remaining beer (water), flour, salt and sugar. Knead a cool dough (the same as for dumplings). Before cooking, the dough should stand for a while in order to acquire plasticity. Usually this volume of dough is enough to cook two dozen pasties.
We begin to sculpt. We divide the dough into equal parts (according to the planned quantity). Each piece is very thinly rolled out on a flour-sprinkled table to a circle shape. We spread the filling on one half, and cover it with the other half and very carefully pinch the edges so that the juice does not leak. I can advise esthetic lovers to “walk” along the already plucked edges with the side of the fork to get a peculiar striped border, but only carefully so as not to pierce the cheburek itself. Otherwise, the juice will start to leak during frying, and the hot oil will scatter around the kitchen.
It is better to choose a wider pan (so that two pasties are placed in one pan at once), with low sides (so it will be much more convenient to turn over). Chebureks do not fry for long, in a large amount of vegetable oil, first on the one hand (until browned), and then on the other. It is advisable to use oil frozen out (less foaming), odorless.
It is not enough to know how to cook chebureks, you need to know how to cook them correctly. You already know. Cook and enjoy! And if someone asks you how to cook chebureks, share this recipe.
Enjoy your meal!