Pastries cooked in a slow cooker turn out to be ruddy, very tasty and crispy. The multicooker can be safely replaced with an ordinary stewpan or frying pan, if you cook products from egg dough - they will be no less appetizing and juicy.
It is necessary
- - 800 g of white sifted flour;
- - 3 eggs (large);
- - 1/3 glass of water;
- - 0.5 tablespoons of salt (fine);
- For filling:
- - 220 g of pork;
- - 220 g of veal;
- - 3 onions (large);
- - ground allspice;
- - table salt;
- - refined vegetable oil (for frying);
Instructions
Step 1
Knead hard egg dough. Whisk the chicken eggs thoroughly using a hand whisk, mixer or blender. Pour fine table salt into a lush mass, pour in drinking water and add sifted wheat flour.
Step 2
Mix all the ingredients well until you get a tough dough with a consistency similar to that of dumplings. To make the dough softer, more elastic and pliable, wrap it in plastic wrap and leave to lie down at room temperature for 1 hour.
Step 3
In the meantime, prepare the minced meat for the filling. It is generally accepted that pasties are made only with minced meat filling. But many chefs cook these fried products with other fillings: mushroom, chicken breast, and so on.
Step 4
For cooking pasties, it is advisable to use only lean pieces of meat, since they will be cooked in a multicooker in a large amount of oil. Wash the pork and veal flesh, remove the film, and then chop into large pieces and chop in a meat grinder.
Step 5
Peel the onions and chop or grate them finely. Put chopped meat, chopped onions in a large bowl, add ground allspice and table salt to taste. Mix thoroughly with your hands until smooth.
Step 6
Now you can start forming products. Before cutting, the dough needs to be kneaded a little and divided into portions. Roll each piece into a thin round layer about 15 cm in diameter and dust a little with flour.
Step 7
After that, mentally divide the round cake in half and place the minced meat in the amount of 1 tablespoon in one half. Spread the filling thinly so that it bakes well during cooking, leaving the edges of the base 1 cm free.
Step 8
Then cover the minced meat with the second part of the dough, and pinch the edges nicely and firmly using the teeth of a table fork. If there is a special device for the formation of pasties, then you can use it. Take refined vegetable oil and pour it into the container of a kitchen appliance (multicooker) so that it covers the surface to a height of 1-1.5 cm.
Step 9
Set the baking mode and wait until a slight smoke appears over the fat. Carefully put some of the semi-finished products in very hot oil. Depending on the size of the products and the volume of the multicooker, from 2 to 4 pasties can fit at the same time. During the heat treatment, periodically lift the pasties with culinary tongs or a fork. Make sure that the underside of the products does not burn, but only becomes slightly ruddy.
Step 10
On average, the process of frying pasties can take 5-7 minutes on each side. It is highly discouraged to close the lid during frying in a multicooker, because the products will not turn out very crispy and will cook for a few minutes longer.
Step 11
When frying in a saucepan or frying pan, you should adhere to a temperature of 140 ° C degrees. Quickly remove the cooked meats from the boiling oil and place on paper towels or a colander to drain the excess oil. After the napkins have absorbed the excess fat, put the products on a plate and serve hot to the table.
