Crispy, juicy pasties are one of the typical types of pastries that came to Russian cuisine from the Mongol-Turkic culinary tradition. The recipe for pasties is quite simple, but the main condition for success in cooking is correctly kneaded dough.
It is necessary
- - flour 7 tbsp.;
- - clean water 2, 5 tbsp.;
- - salt, sugar, 1, 5 tsp;
- - little sunflower 20 ml;
- - vodka 1 tbsp;
- - half an onion;
- - minced meat 370 g.
Instructions
Step 1
Prepare in advance a cup and a sieve through which you will sift the flour. Gently place the flour in a sieve and sift with a patting motion.
Step 2
Separately pour water into a bowl, add salt and sugar. Stir until the salt and sugar crystals are completely dissolved. In the center of the flour slide, make depressions and gradually pour in the resulting solution. Then add vodka and sunflower oil. Knead the dough, wrap it in cooking film and leave on the table to infuse for 1-2 hours.
Step 3
Add finely chopped onion to the defrosted minced meat and beat the meat mass well on a wooden board until smooth. You can also put any fresh vegetables or a small piece of lamb fat in the minced meat.
Step 4
Roll out the dough with a rolling pin onto flat cakes, the thickness of which does not exceed 2-4 mm. The diameter of each cake should be about 15-17 centimeters. To round the pasties, take a plate and press it onto the dough. You will get an even circle.
Step 5
Put some minced meat on one half of the dough, cover with the remaining dough and carefully seal the edges. You can use the tips of a fork for this. Fry pasties in hot oil until tender.
