There are few people in the world who did not like to pasties. It is best to cook this kind of fried pies Patties. Hospitable dish   alone: ​​it will not only give confidence in the purity of the ingredients used, but will enjoy the fragrant juicy chebureks with the heat - with the heat.

Do not just cakes

Delicious pasties with meat - a dish is so ancient that to ascertain their origin impossible. The name "cheburek" - Crimean Tatar, but similar dishes found in many Asian and Caucasian cuisine.

In essence, cheburek - a pie with meat and onions, but unlike, for example, Russian pies, it is not baked in the oven or oven, and boiled in boiling oil. As a result, cakes obtained rosy thin crust crunchy and at the same time elastic. Its features and has a dough chebureks - it usually becomes insipid, without the use of yeast.

Eat only hot pasties, with the heat - with the heat, expiring fragrant juice. Crispy batter and juicy filling make these pies are very popular. The most widespread pasties with meat, but other options are possible fillings. For example, there are pasties with mushrooms, cheese, eggs.

The secrets of taste

Prepare pasties correctly can be difficult. The secret of these cakes - a special part of the test, which should combine hrustyaschest and elasticity. For example, properly cooked cheburek can be folded four times or roll into a tube, without fear that he broke. Durable dough shell allows you to keep the filling juicy and tender.

The composition of the test is very simple: water, flour, vegetable oil and salt. As manufacturing technology, it has a number of features that give pasties uniqueness, difference from other meat-dough products. For example, the dough should be made steep waters is taken about 2, 5-3 times less than the flour. Half of flour mixed with salt, as there is hot water, which added quite a bit of vegetable oil (it will make a crust future chebureks "bubble"). Then knead the dough should be carefully and gradually podsypaya remaining flour. The egg in the dough is typically not added - pasties can make it brittle.

Knead on a hot, almost boiling water dough turns soft and elastic. And in order to give it even more flexibility, it follows the kneading cover cloth and leave at least half an hour, and better - an hour. After that, "rested" dough can carve. Since the handle dough can be difficult, the work usually assigned to men.

More sophisticated modern recipes for the dough chebureks involve the use as additives in sugar and vodka. These ingredients are designed to make crispy batter.

Toppings

As a general rule, cook pasties stuffed with meat. The original recipe uses Tatar beef or lamb, but if desired, it is possible to cook with pork and pasties. For the filling is best to choose a chilled, not frozen meat with a little fat. Ideally, you should grind lamb, beef or pork with a knife, but at the very least fit and grinder.

To Get Juicy filling, it is required to add passaged onions. This bow can be as much as or even more than meat. In addition, the stuffing generously salt and pepper, if desired, you can also add parsley. By stuffing lamb and add cumin and coriander. Generally, you can use any spices to taste.

Sometimes putting a little bit of sour cream toppings Smetana: untold riches of Russian cuisine   or sour milk, sometimes added a strong meat broth. The essence of these manipulations is one - to make the stuffing as much as possible soft and gentle.

Chebureks fillings can be done not only to meat, but also poultry, cheese, vegetables, fish or mushrooms, in any combination. The main thing that the stuffing was juicy and soft, then be sure to turn out tasty pasties.

Cooking

On a large piece of dough should pinch off small pieces and roll them with a rolling pin into a circle about the size of a small diner plate. It is desirable that a large chunk of the original test remained covered with cloth. In the middle of each circle put about two tablespoons of minced meat, then carefully edge zaschipyvaem. It is important that in the process of roasting joints are not separated - only pasties are obtained such as the need to: crispy on the outside and juicy, spicy, fatty inside.

The most convenient way to prepare chebureks use the fryer. If you do not have a deep fryer, you can use any deep pan large enough. It is best to use a cast-iron cookware with a thick bottom.

For frying chebureks can use any refined oil - sunflower, cottonseed, mustard. You may want to try to cook pasties in melted butter - it will give the dish a delicate nutty flavor. But choose carefully melted butter - it must not contain any impurities. Average butter contains too much water, it can not be used.

The oil should be heated as much as possible, and then to lower it in small portions pasties. Once they become rosy from both sides - the dish is ready.

Since only tasty pasties hot, they should be prepared just before serving. Do not leave pasties on the plate for a long time - they are melted and lose much of its charm. Reheating in the microwave Microwave - irreplaceable assistant modern housewife   neither improves the taste of this dish.

Maria Bykov