Large pies stuffed with meat thin dough is loved by many, and how to cook them properly, they do not know everything. Learn the recipe thin dough and juicy meat toppings for cooking chebureks.
Pasties - the national dish of many people, preparing them with a variety of fillings - vegetables, cheese, cottage cheese, apples, berries, and, of course, with the meat.
1. That the filling was juicy, best to take pork or lamb, if you decide to cook with beef - add a little lard in beef, it will be juicier.
2. In the beef need to add a lot of raw onion and not spare the water.
3. Fry pasties need in a deep frying pan in a large amount of oil over high heat immediately after the formation.
HOME pasties stuffed with meat
INGREDIENTS
For the dough: 1 cup water, 1 egg, 1 tablespoon vegetable oil, 1 teaspoon vinegar, 1 teaspoon sugar, salt - on the tip of a knife.
Filling:1 kg of minced meat, onions 3-4, 1 \ 2 cups of water, salt, pepper, dill beam.
COOKING
1. Of all the ingredients knead the dough, cover with a towel and let soak for about an hour.
2. Prepare stuffing: meat add finely chopped onion, dill, salt, pepper, water, mix well, beef should be soft.
3. The dough was divided into small portions, beads, each roll into a thin cake-Korzhik diameter of about 20 cm.
4. In the center portion of biscuits lay out stuffing, and secure the edges immediately fry in hot oil.
5. Pasties ready to put in a bowl and cover with a lid.
Be sure to ask, how to make a delicious Ukrainian patties.
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