Everyone knows that pasties are such crispy pies with filling, deep fried. Not everyone has aromatic and very tasty pies and does not always turn out like this, perhaps due to non-observance of some of the subtleties of cooking. Which ones?
Instructions
Step 1
First, let's say a few words about the test. The correct dough is about 30% of success. Remember that the rolled dough should be only about 3 mm thick.
Step 2
If you want your pasties to be beautiful and even, then when shaping, trim the edges with a sharp knife. By the way, a round pizza knife works best.
Step 3
It is also important to pinch the edges of the pasties well so that the juice of the filling does not flow out. Therefore, there should be no holes or cracks in a raw pie.
Step 4
Pies should be deep-fried. The oil must be hot enough or the baked goods will come out tasteless. And if the oil is too hot, the pies inside will remain soggy. The ideal temperature is about 180-190 degrees, and in order to check the temperature, you can throw a small piece of dough into the deep fat, which immediately pops up in well-heated oil.
Step 5
Before frying, shake off the flour from the cheburek, otherwise it will look burnt when finished.
Step 6
It is better to fry the pastries one at a time - this way the pasties will be evenly fried.
Step 7
The finished pies should be put in a container on a thick napkin and covered with a lid. So the excess oil will be absorbed into the paper, and the pasties themselves will remain soft.
