In the multinational Crimea, chebureks are loved and cooked in almost every family, regardless of nationality. And the guests of Crimea take with them the memories of the Crimean pasties, along with samsa, churchkhella and baklava. During the post, you can also cook crispy pasties with a hearty juicy filling.
It is necessary
- - flour - 8 glasses
- - water - 580 ml
- - salt - 1, 5 tsp
- - vegetable oil - 2 tablespoons
- - onion - 300 g
- - salt, ground black pepper, chaman - to taste
- - vegetable oil for frying
- - water - 2 l
- - salt, spices (bay leaf, peppercorns, allspice, etc.) - to taste
Instructions
Step 1
Lean pasties will be filled with seitan or wheat meat. Seitan is pure gluten - wheat protein - and is made with wheat flour and water.
To prepare seitan, mix half a serving of flour and half a serving of water, that is, 290 ml of water and 4 cups of flour. The higher the protein content of the flour, the better the quality of the seitan will be. Knead a soft dough, put it in a bowl, fill it with cold water and leave for 30 minutes. After the indicated time, we put the bowl in the kitchen sink and, under running water at room temperature, we begin to rinse the dough, crushing and stretching it. This process is pleasant, but long, takes about half an hour, so you need to be patient. Rinse the dough until the water becomes clear. A yellowish elastic lump of gluten (protein, gluten) will remain in the hands.
Step 2
While we are rinsing the dough, we need to take care of the broth in which the seitan will be boiled. Pour water into a saucepan and bring to a boil, put salt (enough so that the water becomes well salted), spices. Now carefully dip the prepared dough from which you washed the starch into the water. Cook seitan over medium heat for 30 minutes.
Step 3
To make the pastry dough, take the remaining water, pour in the vegetable oil and salt, add flour and knead into a soft dough. Leave the dough warm for 30 minutes. To prevent the top of the dough from drying out, you can cover it with a damp cloth or bowl.
Step 4
While the dough is being prepared, let's take care of the filling. Pass the seitan together with the peeled onions through a meat grinder, add salt and spices to taste. Mix the mixture well.
Step 5
Divide the dough into 40 - 50 pieces of equal size. Roll the dough into thin cakes, put some filling on one side, cover with the other side and pinch the edges to form a crescent moon.
Fry the pies prepared in this way on both sides until dark golden or golden brown.
