Thin crunchy dough and moderately tasty filling … You bite off a piece, and inside the juice … - pasties from unleavened homemade dough. Learn a step-by-step recipe with a photo of their preparation and pamper your family with a delicious dish. Video recipe.
How old is such a glorious pie as pasties, it's hard to even say. No one knows where they were first fried, but to this day, they remain a favorite dish for many people. Although it is customary to refer chebureks to Greek cuisine. But this is not the case. Turkic and Mongolian peoples, Caucasians and Crimean Tatars have also been preparing this dish for a long time and consider it their own. I suggest making traditional pasties from unleavened homemade dough. Soft and juicy on the inside, crispy on the outside. Everything is simple and fast. Here you don't even need to wait for the dough to rise. You can start frying immediately after mixing. Try this method, it will definitely pleasantly surprise you.
The traditional stuffing for chebureks is also used - minced meat, which can be used both beef and pork, or a mixture is not essential. I did it with minced pork, putting some onions in it and adding water to make the filling more juicy and flavorful. It is not difficult to cook pasties from unleavened homemade dough at home, especially if you do it with love and good mood. Well, step by step photos and a detailed description will help you.
See also how to cook pasties on choux pastry.
- Caloric content per 100 g - 308 kcal.
- Servings - 5-6 pcs.
- Cooking time - 1 hour 15 minutes
Ingredients:
- Flour - 250 g
- Ground black pepper - a pinch
- Vegetable oil - 1 tablespoon in dough, plus for frying
- Onions - 1 pc.
- Salt - whisper into the dough and 2/3 tsp. in minced meat
- Water - 100 ml
- Meat (any) - 400 g
- Eggs - 1 pc.
- Vodka - 1 tablespoon
Step-by-step preparation of pasties from unleavened homemade dough, recipe with photo:
1. Pour drinking water into a mixing bowl. Add vodka, vegetable oil and eggs. Vodka added to the dough will make it softer and more elastic.
2. Whisk the liquid until smooth.
3. Pour flour into a bowl, sift through a fine sieve to enrich it with oxygen, and add a pinch of salt.
4. Knead an elastic and soft dough.
5. Divide the dough into several convenient portions.
6. Wrap the dough with cling film and refrigerate for half an hour.
7. While the dough is cooling, prepare the filling. Wash the meat, dry it with a paper towel and twist it through the grill. Peel the onions and twist them as well. Season the minced meat with salt and black pepper and add 2-3 tbsp. drinking water.
8. Stir the minced meat well.
9. Remove the dough from the polyethylene and with a rolling pin, on a floured worktop, roll it into a thin round-sized layer.
10. On half of the dough, line the minced meat in an even layer about 5 mm thick. Leave 1 cm of free space around the edges of the dough.
11. Cover the filling with the loose edges of the dough and hold the two layers of dough together.
12. Put a frying pan with vegetable oil on the stove, heat well and put pasties on it.
13. Fry pasties from unleavened homemade dough on both sides until golden brown. Put the finished pies on a paper napkin to remove excess fat, and serve them immediately after cooking, until the filling is juicy and the crust is crispy.
See also a video recipe on how to cook homemade pasties.
