Ruddy, crispy pasties with juicy filling are one of the most popular and beloved snacks. They are made with a variety of fillings: cheese, potatoes, vegetables, mushrooms, but still, meat filling is considered the best and most classic. Try this wonderful dish at home!
How to cook juicy homemade minced meat for pasties?
In order for the filling to be juicy and tasty, it is better to mix two types of meat in equal proportions: pork and beef. Add finely chopped onion, salt, chopped greens, ground black pepper to taste into the meat grinded in a meat grinder. Then knead the minced meat with your hands. To make the filling in the finished pasties juicy, pour water into the minced meat. If desired, you can add whatever spices you like. It is worth considering that under conditions of strong heat treatment, the taste of spices in the filling is slightly lost.
Ingredients for the dough
- 2 cups of flour
- 1 egg
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 1 tablespoon vodka
- 1 tablespoon vegetable oil
- 300 ml boiling water
- 0.5 liters of oil for frying
- 1 cup flour for rolling the dough
Ingredients for the filling
- 600 g minced meat
- 100 ml of water
- 2 onions
- salt, spices, ground black pepper to taste
- half a bunch of greens
Preparation
- Take half of your recipe flour and sift it into a deep bowl. Add salt, sugar and vegetable oil. Stir the ingredients.
- Bring water to a boil and pour into the dough. Stir well to disperse any lumps and let the dough cool for about 15 minutes.
- Then pour vodka into the dough and beat in an egg, mix again until smooth.
- Sift the second part of the flour through a sieve, and add portions into the dough until it stops sticking to your hands. Next, knead the dough with your hands on a floured table. Cover the finished dough with cling film or a towel, leave to ripen the gluten for 15-20 minutes at room temperature.
- Add onions, herbs, salt, spices and water at the very end to the finished pork and beef. Mix well.
- Divide the dough into equal parts. Roll each piece as thin as possible on a floured table.
- Place the filling on one half of the rolled dough. Then cover with the other half and lightly press down with your hand to remove excess air.
- Fasten the edge of the cheburek with your fingers or a fork, and then cut it off with a curly cutter. Similarly, blind pasties from the rest of the dough.
- Pour vegetable oil into a deep frying pan with a thick bottom (it should be 3-5 centimeters higher than the bottom).
- Heat the oil well and gently dip the pasties there. Fry them over high heat until golden brown, about 2-2.5 minutes on each side.
Put the finished pasties on a wide flat plate covered with a paper towel. This is necessary to allow excess oil to drain off. Serve the pasties hot, with tomato sauce and fresh vegetable salad.
