Do you like pasties, but do you hesitate to buy them from street vendors? Learn to cook them yourself in your kitchen, and you will enjoy your favorite meal whenever you want.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Despite the fact that pasties belong to the category of fast foods, many residents of our country love them. Crispy golden crust, stunning aroma and juicy meat filling. Well, how can you refuse such a pleasure to enjoy a delicious meal? However, many do not use this product due to fear for their health. Therefore, it is simply not purchased in retail outlets. But if you learn how to cook this dish yourself, then you can feast on the divine taste of pasties much more often. And how to cook them correctly, I'll tell you now.
Pastry dough is a truly creative process. After all, how else can such a presence of its variations be explained otherwise! And even if you ask several culinary specialists the question of how to make dough for pasties, you can hardly hear an unambiguous answer. This national dish, like many others, has passed the test for a long time and has undergone its own “evolution”. As a result, the dough is now kneaded with boiling water, kefir, vodka, milk and even custard. Moreover, every time it comes out with an appetizing crispy crust, while moderately soft. Therefore, we have such a wonderful opportunity to choose the version of the test that we like best.
- Caloric content per 100 g - 260 kcal.
- Servings - 8
- Cooking time - 1 hour
Ingredients:
- Wheat flour - 500 g
- Drinking water - 200 g
- Vodka - 50 g
- Egg - 1 pc.
- Refined vegetable oil - for frying into dough and 2 tbsp.
- Pork - 500 g
- Onions - 2 pcs.
- Salt - a pinch of dough and minced meat 1 tbsp.
- Sugar - 0.5 tsp
Cooking pasties on choux pastry
1. Pour flour into a deep bowl, beat in an egg, pour vodka and vegetable oil.
2. Heat the water well so that it is hot enough. Dissolve salt and sugar in it, which mix well until completely dissolved.
3. Pour water little by little into a bowl of flour and knead the dough so that it is elastic and stops sticking to your hands.
4. Put the finished dough in the refrigerator for half an hour, and in the meantime, take the minced meat. Pass the meat, onions and garlic through a meat grinder, on which place a wire rack with large holes. Season with salt and black pepper.
5. Stir the minced meat well. Pour in 50 ml of drinking water and stir again.
6. Then remove the dough from the refrigerator. Divide it into 8 equal parts. Sprinkle the working surface with flour and, in turn, roll each part with a rolling pin into a thin layer about 3 mm thick. Try to shape the dough into a circle.
7. Place the meat filling on one half of the dough.
8. Cover the minced meat with the free edge of the dough. Pinch it in a circle so that the edges are held together, and with a fork or a special knife, for beauty, make notches along the oval.
9. Set the frying pan on fire, add vegetable oil and heat well. Fry the pasties on both sides over medium heat, about 3 minutes each, until golden brown. Serve immediately after cooking while they are hot, juicy, and crispy.
See also a video recipe on how to cook Crimean pasties at home:
