Chebureks, a traditional dish of the Crimean Karaites, have long been a favorite Russian homemade "fast food". As the recipe spread, they began to supplement the dish with various fillings and vary the composition of the dough, so now it is difficult to determine the original recipe for pasties.
It is necessary
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- Recipe number 1. Ingredients for the dough:
- 3 cups flour;
- 1 egg;
- 3/4 cup clean water.
- Ingredients for the filling:
- 400 g of lamb;
- 100 g lard;
- 50 g of rice;
- 2 onions;
- black pepper to taste.
- For frying, you need about 200 g of melted fat.
- Recipe number 2. Ingredients for the dough:
- 2 eggs;
- 0, 5 packs of margarine;
- 2 cups of flour;
- 1 glass of water;
- salt to taste.
Instructions
Step 1
Recipe number 1
Lamb pulp and mutton (preferably fat tail) fat together with onions pass through a meat grinder or finely chop with a knife.
Step 2
Add salt, pepper, finely chopped parsley to the minced meat and, stirring this mass with a spatula, pour 2-3 tablespoons of cold clean water into it.
Step 3
Mix the cooked minced meat with boiled cold rice.
Step 4
Mix 3 cups flour, 3/4 cup clean water, 1 egg, 1 pinch of salt. Knead the unleavened dough as for homemade noodles.
Step 5
Roll out the dough into a 1mm thick flat cake. Cut mugs out of it the size of a small tea saucer.
Step 6
Beat 1 raw egg with a fork.
Step 7
Start sculpting pasties. Put the minced lamb on half of each mug, cover it with the second half of the tortilla and connect the edges with a fork, having previously greased them with a beaten raw egg.
Step 8
Fry the pasties. In a skillet with a thick bottom, melt 20 0 g of fat or pour a lot of oil there, heat it up. Fat or oil should cover half of the pasties.
Step 9
Put pasties in boiling oil. Fry them on one side until golden brown, then turn them over to the other side and fry it the same way.
Step 10
Recipe number 2
Prepare the dough like on dumplings: mix flour, eggs, water. Season the dough with salt and knead well.
Step 11
Roll out a flat cake 1, 5 cm thick from the dough. Melt the margarine in an iron cup until the village sour cream is thick. Spread the margarine on top of the tortilla and knead the dough well again. Place the dough in the refrigerator for 40 minutes.
Step 12
After 40 minutes, knead the dough again. Form small balls out of it and roll out of them into circles the size of a saucer. Put minced meat in the middle of the dough circles and sculpt pasties.
Step 13
Fry the pasties in oil until crisp.
