Ingredients
- 500 g flour.
- 1 teaspoon of salt.
- 50 ml of vegetable oil.
- 150 ml of boiling water
Cooking
Add salt, butter to the flour, and mix lightly. Pour boiling water in parts, constantly stirring the mass. Then knead the dough with your hands until smooth. Cover with plastic wrap or a bowl and leave at room temperature for 30 minutes.
Lamb is considered a classic, although very often pasties are cooked with beef, pork, or a mixture of both. You can also use chicken and turkey.
Filling Ingredients
- 300–350 g of any meat or minced meat.
- 2-3 onions.
- salt – to taste.
- ground black pepper – to taste.
- 50–80 ml of ice water.
- favourite spices and herbs – optional.
Pass the meat along with the onion through a meat grinder. If using ready-made minced meat, mix it with chopped onions. Season the meat with salt and pepper. Add water and stir. Water makes the filling juicy, so the amount of liquid is best adjusted depending on the stiffness of the meat. As a result, the consistency of the mass should resemble thick sour cream. Optional you can add other spices and chopped herbs to the filling.
Divide the dough into equal pieces about the size of an egg. Roll out each of them on a floured surface into a thin round layer no more than 3 mm wide. The diameter can vary according to your preferences and the size of the pan – usually about 15 cm. Divide visually one layer in half. On one part, not reaching the edges, lay out 1-2 tablespoons of the filling. If using meat, you can put a small piece of butter on top: this will make the filling even more juicy. Cover the filling with the other half of the dough and press gently with your hands to release the air. If this is not done, pasties during cooking may swell and burst.
Press down the edges with your fingers or a fork. If they are uneven, you can cut them off with a curly or regular knife. Traditionally, Cheburekis are fried in a pan in a sufficiently large amount of oil. It is with the help of this technology that they come out bubbly and crispy.
