Do you like pasties? I suggest you cook this dish according to an old recipe. So, our dish is called Crimean pasties. It is quite easy to prepare them, the main thing is to follow the recipe for preparation and not go far away from the specified amount of ingredients.
Chebureks according to this recipe will not be greasy. And this is even after the fact that they are fried in a huge amount of oil! Try it, you will definitely get a funky dish with which you can please your family.
Cooking Crimean pasties according to an old recipe
You will need:
- flour - 600 grams;
- water - 300 milliliters;
- onions - 2 pieces;
- minced meat - 400 grams;
- dough salt - 1 teaspoon;
- mince salt - taste;
- vegetable oil.
How to cook:
First you need to sift the flour so that it makes the dough airy. Pour it into a small container in which you will knead the dough.
Stir the salt in the indicated amount of water until it is completely dissolved. Add the solution gradually to the flour, stirring everything well. Flour is different, depending on which you need it a little more or a little less.
Knead the dough until it is elastic, smooth, firm and not sticky to your hands. Take your time, the dough "loves" when it is kneaded for a long time.
After that, leave the dough in the container, cover with something, let it rest. In the meantime, you can do the filling.
Chop the onion finely, add a little salt, and set aside to give juice. Add the minced meat and about a tablespoon of water. Mix the ingredients well. You should have a filling such that a little water appears on top of its surface. This will indicate that there is enough moisture in the minced meat.
Now let's go back to the test, it must be divided into equal parts, by about 14-16. I roll the dough into a sausage, cut it into equal pieces, form balls and flatten a little. Roll each ball into a thin layer. It should be big enough.
Place a thin layer of filling on one half of each circle and cover with the other half of the circle. Accept the edges, and then walk along them with a fork, so the fastening will be more reliable and beautiful! In general, professionals have special knives for trimming the edges of pasties, so they turn out to be very neat.
Now about how to properly fry pasties
There are two rules here. First, there must be a lot of oil in the frying pan so that the cheburek drowns in it! Second, the fire must be large. Do not be afraid, nothing will burn out for you, and the pasties will not be greasy. Just after frying, they need to be laid out on a paper towel so that all excess fat can drain!
If possible, then, of course, it is better to fry pasties on the street. Because the smell will not spread throughout the apartment like that, and you will not smear anything with oil in the kitchen. If you do not have this opportunity, then I recommend that you turn on the hood, and be prepared for the fact that you will then have to wash the kitchen from the droplets of fat. But you know, this is one drawback in this dish, when you taste the pasties, you will understand that your efforts and efforts were worth it!
If you fry pasties in a little oil, they will turn out to be dryish and with an unpleasant crust.
Another nuance - Crimean pasties should be eaten hot! They took it out of the oil and laid it on a paper towel. A few minutes and you can serve.
Do you cook pasties?
The original article is posted here: https://kabluk.me/poleznoe/kak-prigotovit-krymskie-chebureki-po-starinnomu-receptu.html
