Homemade pasties are the most successful recipe using choux pastry. Crispy shell, and inside there is a very juicy meat filling.
Choux pastry for chebureks is prepared very simply by brewing with boiling water. It is elastic, pliable, and rolls out very thin. By adding vodka, it bubbles and turns out crispy. But the main advantage of this recipe is that when frying, the chebureki made from choux pastry do not crack, which means that all the filling and meat juices remain inside and do not leak out.
Ingredients
For the test:
- wheat flour – 350-400 g.
- water – 200 g.
- salt – 0.5 tsp.
- vodka – 1 tbsp. l.
- chicken egg – 1 pc.
- vegetable oil – 3 tbsp. l. + 200 ml for frying.
For filling:
- minced pork and beef – 300 g.
- onions (peeled) – 150 g.
- chicken broth or water – 50 ml.
- kefir – 50 ml.
- salt - approximately 0.5 tsp.
- black pepper – 2 chips.
- dill - to taste.
Preparation
First of all, you need to prepare the choux pastry for the pasties. Pour water into a saucepan, add oil, vodka, salt and let it boil. As soon as it boils, add 200 g of flour and mix everything well over low heat until smooth.The dough should brew in 2-3 minutes.
Remove from heat, cool for a couple of minutes and add the egg. Mix well. At first the mass will fall apart into pieces, but after kneading it will come back together into one sticky lump.
Only now add the remaining flour (150 g) and knead a dense but soft dough that does not stick to your hands.
The dough must be kneaded well with your hands. If necessary, add more flour (it may take 1-2 tablespoons, since it comes in different moisture levels). Cover the bowl with cling film and leave to rest for 1 hour at room temperature.
Meanwhile, prepare the filling. Place the onion (cut into 4 parts), a sprig of dill into a blender, add water and kefir, grind to a paste. Then add minced meat, salt and pepper, and run everything in the blender again. Taste for salt - the filling is ready, the consistency should not be dense - closer to thick sour cream. If you don’t have a blender, then chop the dill finely with a knife, and grate the onion on a fine grater into a paste.
During this time, the dough has had time to settle and is ready for use. It needs to be divided into pieces of the same size - into 8-10 parts. Roll each piece of dough into a thin layer approximately 1.5 mm thick. Place a portion of the meat filling on one half of the workpiece and spread it in an even layer, not reaching the edges. The choux pastry is very elastic, pliable and not sticky at all, so there is no need to additionally dust the table with flour.
Cover the filling with the other half of the dough, carefully use your fingers to expel excess air from the dough and press the edges of the dough. To be safe, walk along the edge of the fork.Form the remaining pieces in the same way - it’s most convenient to do this in the process, while the first batch is fried, sculpt the next one, and so on.
Heat refined vegetable oil in a wide frying pan. It is very important that it is well heated so that the dough does not absorb too much of it. Place the pieces into hot oil so that they float freely in the oil. Fry over medium heat until browned on the bottom, then turn over with a spatula to avoid piercing and fry until golden. The heat should not be too strong, otherwise the dough will fry and the filling inside will not be cooked. But it shouldn’t be too weak, otherwise the pasties will absorb a lot of fat.
Place the finished pasties on a plate with paper napkins to remove excess oil. Serve hot.
Crispy dough, juicy filling and lots of delicious meat juice - bon appetit!
