The combination of dough and meat in any culinary dish is a win-win that will always be delicious. But many admit that nothing can be compared to such a dish as pasties, in which juicy meat is wrapped in a dough with a golden crispy crust that melts in your mouth. The secret of making such pasties is choux pastry.
Choux pastry for chebureks
To prepare pasties, many use dumplings dough, it is quite elastic and the edges of the pasties can be pinched tightly so that the juice does not leak out of the minced meat. But the choux pastry can be rolled out even thinner, while it does not tear and turns out to be bubbly and crispy. To prepare it, you will need:
- 500 g of wheat flour;
- 1 chicken egg;
- 1 tbsp. vegetable oil;
- 1 tbsp. vodka;
- 80 g of water;
- a pinch of salt.
Pour the water into a small saucepan, add salt and vegetable oil to it, stir well and place on the stove. When the water boils, reduce the heat, pour 100 g of flour into the pan and start stirring it well without removing the pan from the heat. The flour should curl up into a tight ball. After that, remove the pan, take out the dough and place it on a floured board. When the dough has cooled down a little, make a thick cake out of it, in the center of it there is a depression in which you put the egg and pour in the vodka.
Roll up the tortilla and start kneading the dough, adding flour as needed. The dough should be firm and not stick to your hands. When you knead it, wrap it in a plastic bag and rest for 20-25 minutes. After that, you can sculpt pasties.
Some secrets of delicious pasties
Good, correct dough is only half the battle. It is important that the minced meat is tasty and juicy. To do this, do not cut the onion into it and do not grind it in a meat grinder along with the meat. Onions need to be grated on a coarse grater or grind in a blender. After that, salt is added to it and mixed to make the juice stand out.
To prevent the dough for pasties from spreading, you can add crushed ice instead of water to it. Finely chopped greens - cilantro, parsley, dill are added to the water for it before freezing.
But for the special juiciness of pasties, one onion is not enough, broth or water is also added to the minced meat, it should be quite liquid, similar in consistency to sour cream. As seasonings, you can add ground coriander, black and red ground pepper, a little garlic.
In order to firmly and reliably fasten the edges of the pasties, if there is no special device, they are rolled using a saucer or a small plate.
Chebureks are not frozen, like dumplings or dumplings, in order to cook them later. If there is minced meat and dough left, you can simply put them in the refrigerator and finish the rest of the pasties in a day or two. Since the minced meat is quite liquid, it is best to fry pasties right away, as soon as you have blinded them, so it is good to do them together, so that one person sculpts, and the other fries right there.
