Bakery products

Homemade pasties

Homemade pasties

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients for making homemade pasties

For the test:

  1. Wheat flour 800 grams
  2. Vegetable oil 8 tablespoons
  3. Salt 2 pinches
  4. Sugar 1 teaspoon
  5. Warm purified water 250 milliliters
  6. Vodka 1 teaspoon

For filling:

  1. Minced pork and beef 600 grams
  2. Milk 100-200 milliliters
  3. Salt to taste
  4. Ground black pepper to taste
  5. Fresh parsley to taste
  6. Fresh dill to taste
  • Main ingredients: Beef, Pork, Flour, Vodka
  • Serving 10 Servings
  • World Cuisine


Sieve, Bowl - 3 pieces, Tablespoon, Cloth towel, Refrigerator, Knife, Cutting board, Kitchen stove, Plate, Rolling pin, Saucer, Fork, Cast iron cauldron, Kitchen tongs, Kitchen paper towel, Wide dish

Cooking homemade pasties:

Step 1: prepare the flour.

To remove lumps from the flour and to enrich it with oxygen from the air, the flour ingredient is sifted through a sieve into a free bowl. To prepare the dough, we use wheat flour, premium and finely ground.

Step 2: prepare the dough.

Pour salt and sugar into a container of warm water with a tablespoon, and stir two ingredients until they are completely dissolved in the liquid. Pour the sifted flour with a slide on the table. In the middle of the slide, we manually make a deepening and slowly pour the liquid into it, then add vegetable oil and vodka. Manually knead the dough well until it stops sticking to your hands. And in the process of kneading, be sure to add a little flour to the surface of the table and continue to knead the dough. Then we cover the test product with a cloth towel and let it lie down a little on the table. Across 20-25 minutes knead the dough again and again, covering it with a towel, let it brew for 20-25 minutes. Repeat this procedure 3-4 times. The result is an elastic and elastic dough. We give it the shape of a ball and for now put it aside. And so that it does not wind off, we cover it with the same cloth towel.

Step 3: prepare the minced meat.

We take the minced meat from the refrigerator and transfer it to a free bowl. The meat ingredient must not be thawed in the microwave or under hot water. Stuffing should defrost on its own to room temperature. Otherwise, he will lose his taste in the dish.

Step 4: prepare the onion.

Using a knife, peel the onion from the husk, then rinse it under running water and put it on a cutting board. Using the same sharp inventory, finely chop the vegetable ingredient into small squares, long no more than 5 millimeters and transfer to a free plate.

Step 5: prepare the greens.

We wash parsley and dill under running water and, shaking the greens from the water, transfer to a cutting board. Using a knife, chop dill and parsley.

Step 6: prepare the filling.

We shift the chopped onion and greens into a bowl to the ground meat thawed to room temperature. Salt and pepper the filling to taste and with a tablespoon mix all the ingredients well until smooth. Then we add milk to the filling and, using the same tableware, once again mix everything well until smooth. Attention: instead of milk, you can add meat broth or water to the filling. I recommend adding milk to the minced meat, as the filling turns out to be light in color and more tender and juicy.

Step 7: prepare homemade pasties.

We remove the fabric towel from the dough and use the rolling pin to roll out the test layer, with a thickness of not more than 5 millimeters. Using a saucer with a diameter no more than 11-13 centimeters, cut out circles with a knife on a test formation. Using a tablespoon, put the filling in the center of each circle so that it does not go beyond the edges of the dough. Then we connect the ends of the test circle so that it turns out a month. We fasten the edges of the dough so as not to touch the filling. Press the edges of the cheburek strongly with your fingers so that during the frying process, the product does not stick out and the filling does not fall into the pan. Using the back of the fork, tightly press the edges of the dough product with your teeth and thus make a border. We shift the finished pasties to the side, and in the meantime, heat the vegetable oil.

Step 8: prepare homemade pasties.

Pour vegetable oil into a cast-iron cauldron and place the container on medium heat. When the oil warms up well and begins to bubble, we transfer a few pieces of pasties in a container with oil. Make sure that the oil completely covers the dough products. We fry the pasties first from one side to a golden crust, and then with the help of kitchen tongs we turn them over to the other side and also fry until golden brown. After that, using the same dining equipment, we take the finished pasties from the cauldron and transfer them to a paper towel so that it absorbs excess fat from our dish. Attention: if the capacity of the cauldron is small, then it is best to fry pasties in the amount of 1-2 pieces so that they are fried evenly from all sides. Homemade pasties are fried quite quickly: for 2-3 minutes on each side.

Step 9: serve homemade pasties.

Before serving, slightly cooled homemade pasties lay out on a wide dish and serve. Our amazingly delicious and aromatic chebureks can be served as an independent dish, as well as with first courses. Good appetite!

Recipe Tips:

- - Homemade pasties can be fried in a pan with high sides or in a deep fryer.

- - For the preparation of the filling, you can use any stuffing: chicken, turkey, beef or mutton.

- - In addition to black pepper, you can put other spices in the filling to your taste.

- - In order to make the pasties crispy, be sure to add a little vodka to the dough.

- - Instead of milk, you can add a little kefir to the filling, since this ingredient will bind raw minced meat well.

- - The onion for the filling can also be chopped in a blender, and then added to the filling in this form. If there will be a lot of onion juice, then part of it must be drained so that the minced meat does not turn out to be very liquid. Or add the whole onion with juice to the minced meat, but at the same time reduce the amount of milk in the filling.