How to prepare the proper pasties

At first glance it seems that cooking chebureks - it is a snap. What could be more difficult to prepare fried "pie" from unleavened dough stuffed with a simple? However, all is not as easy as it seems. As with any food preparation, proven for centuries, the art of cooking chebureks not only requires special skills and experience, and knowledge of some of the secrets and subtleties to help simply "cakes" to become a real culinary masterpiece.
Before you cook pasties offer learn the subtleties of cooking:
For frying chebureks requires a large amount of vegetable oil. Best suited cottonseed, sunflower and corn oil. If you have the opportunity to fry the pasties on melted butter, be sure to try to do it: as a result you get a delicious nutty flavor and is ideally filling out the taste of the meat.
To prepare chebureks wiser to use a deep fryer - it's convenient, safe, fast and easy. If you do not have a deep fryer, you can use any deep bowl with thick walls (ideally cast-iron). In this case, it must be ensured that the oil has always been a good burn, pasties and fry in small portions (1-2 pieces). You can cook pasties and ordinary frying pan, using much less oil.





Classic chebureks dough - a simple lean dough from flour and water.
For the filling choose not too fatty, but not too lean cuts of meat. If fat meat is not enough, you can add a little fat. It is best to finely chop the meat with a sharp knife, if you use a meat grinder, choose a nozzle with a diameter as large holes.



Dough chebureks
Ingredients: 4 cups flour, 350 ml of water, 2 tbsp vegetable oil, 0, 5 tsp salt.
Method of preparation:
Water put on fire and boil it, add salt and sunflower oil (or any of the other vegetable). Adding oil will allow the test to become softer and porous.
Add to boiling mixture cup flour, Stir until flour is completely dissolved. With this dough becomes softer and more pliable.
The mixture is cool. Optionally, you can add 1 tbsp vodka. :)



Gradually add the remaining flour, carefully vymeshivaya dough. Good dough should not stick to hands. Otherwise, add the flour as needed.
The finished dough should insist at least one hour. At this time, it should be once thoroughly knead



Stuffing for chebureks
Ingredients: lamb - 700 g, onions - 350 g, salt, black pepper, bottled water - ½ cup, yogurt - 1 cup.
Method of preparation:
Meat mince. Also, with the meat can be immediately twist the bow.
Minced salt and pepper to taste and a little dilute it with water to the filling turned juicier and better fry.
At the request of the stuffing, you can add a cup of yogurt. Dairy products are added to the meat, improve its taste. Besides yogurt performing communication function, preventing spread stuffing.



Formation chebureks
Divide the dough into small pieces with a diameter of 7-8 cm. Then roll them in cakes no thicker than 2 mm.



On one half of the dough Put the stuffing, cover with second half. At this stage should be to squeeze out all the air from the inside to cheburek not much swell when frying.



Edges finished tchebourek press down saucer or a special machine, laminating it over the edge. You can also use the power plug as shown in the photo. It is important to see to it that no more slots.



How to fry the pasties
Pour into the pan or kettle oil (3-5 cm), and ignited it. Check whether the oil is ready for frying, you can: Take a section of dough and roll into the oil, if it's for a few seconds acquire a golden color, you can start frying chebureks.
Carefully lower the pasties into the oil and fry until they are golden.
Ready cheburek lay on a cloth to get rid of excess fat, then they will be juicier and tastier.
All bon appetite :)



Source: www.happy-giraffe.ru