From time to time, we all want some strange food, for example, a juicy scalding cheburek, which many people associate with a summer vacation at sea.
It is necessary
- Ingredients for the dough:
- - 500 g flour;
- - glass of water;
- - 1/2 tsp salt;
- - 1/2 tsp Sahara.
- Ingredients for minced meat:
- - 500 g of meat;
- - 1 large onion;
- - 150 g of dill;
- - meat broth;
- - seasonings to taste.
Instructions
Step 1
First of all, you need to cook the dough, because it needs to lie in the refrigerator for at least 30-40 minutes. This will give it elasticity, and it will be easier to roll it into thin layers.
Step 2
Sow flour and salt in a heap in a bowl, make a depression on top, add sugar - it contributes to the formation of a golden brown crust. Now pour in water little by little and mix thoroughly until you get a tight dough.
Step 3
Put the dough in the refrigerator wrapped in plastic wrap. After the indicated time, remove, divide into 3-4 parts and roll them into bundles about 3 cm thick. Cut them into pieces about 2 cm long, flatten with your palm to make circles, sprinkle with flour. Wrap in plastic wrap and refrigerate while you cook the filling.
Step 4
Rinse and dry the meat on a paper towel, cut into pieces and pass through a meat grinder. Cut the onion into small cubes, put on a sheet of cling film, cover with another one and roll well with a rolling pin, do this until the onion stops crunching. So you get rid of excess juice, and the minced meat will not turn out to be watery. Rinse the greens, dry thoroughly and chop finely.
Step 5
Combine the minced meat, onion and herbs in a bowl, season with spices to taste. Stir gently, being careful not to damage the fibers of the meat, otherwise it will start to release protein, which will make the filling sticky.
Step 6
While stirring in small portions, 1-2 tablespoons each, add the broth, let it absorb well each time. This simple action adds juiciness to the filling. How much broth you need depends on the density of the meat.
Step 7
Put the minced meat in the refrigerator for 30 minutes, and in the meantime, make the dough. Roll out the blanks into thin circles, put 1 tbsp on half of each. minced meat. Cover it with the other half of the tortilla and join the edges well.
Step 8
A little for frying should usually be well warmed up: if smoke appears, lower the pasties. It is best to fry in a wok, if not, then fry in a regular frying pan, just pour in the oil so that the pasties boil in it. It will take you about 3 minutes for the pasties to be ready. Be sure to place them on a paper towel to get rid of any excess oil.
