Delicious pasties came to us from the Turkic peoples. A fragrant dish with a fried crust in a modern interpretation, in addition to meat, has many other fillings - vegetable and lean. But these ruddy pies differ not only in the filling, the dough recipes for pasties are also varied. One thing remains unchanged in all recipes - the dough for pasties must be yeast-free.
The classic version of the dough for pasties with flour and water
According to the traditional recipe for pasties dough, we need very few products: a couple of glasses of flour, 1 glass of hot water, a little vegetable oil and salt to taste.
The basic rule for making any dough for pasties is that flour must be sifted through a sieve. This is a classic, and should not be neglected. Well, if only someone wants to run an experiment for comparison. Then everything is simple (since the amount of products is minimal): add salt, vegetable oil to a glass of boiling water, then gradually pour the contents of the glass into a bowl with sifted flour and knead the dough. Knead the dough until it becomes elastic, stops sticking to the hands and the table. Then let it rest for an hour or two, and only after that you can make pasties from any filling you choose.
Dough for pasties with vodka
The dough for pasties with vodka is ideal for conservative people, those who adhere to classical canons even in cooking and do not want to reinvent the wheel. After all, vodka is added to the pastry for pasties exclusively to give the crust a crunch. The most inveterate teetotalers may not worry about the sensation of alcohol in pies - it simply does not exist, because vodka evaporates during heat treatment.
The dough recipe for pasties with vodka is as simple as the classic one. The composition of the products is the same, only in addition to everything we add a tablespoon of vodka.
Dough for chebureks on kefir
The dough for pasties on kefir turns out to be amazingly soft and does not harden even the next day, if you suddenly did not manage to eat all the cooked pasties at once.
Ingredients for dough for pasties on kefir: half a kilo of flour, 1 glass of fresh (not sour) kefir, 1 chicken egg and salt.
Making dough for pasties on kefir is no more difficult than on water. Combine kefir with raw egg and salt, beat thoroughly with a fork, gradually adding flour. Knead the dough. It should not be too soft and stick to the table and hands, but it should not be made hard either. As always, we give him the opportunity to "rest" for a while and then proceed to the preparation of pasties.
Choux pastry for chebureks
Perhaps, the choux pastry for pasties is the most popular among our housewives. Probably because even cold, it remains soft. You can add a teaspoon of vodka to this recipe.
For choux pastry for pasties, we need the following products: a couple of glasses of flour, half a glass of water, a tablespoon of vegetable oil, an egg and salt.
How to make choux pastry for pasties. Boil water in a small saucepan with the addition of salt and a spoonful of vegetable oil. After the water boils, turn off the heat and pour half a glass of flour into a bowl, mix everything quickly and let it cool slightly so that the egg does not boil. Add the egg to the slightly cooled mixture, knead and put in a bowl with the rest of the flour. Knead the dough, as always, giving it time to settle.
Tip: when you roll the dough onto pasties, pinch it not with your hands, but with the tines of a fork. It turns out so much prettier.
