Quick veal pasties
Composition / ingredients
20
servings:
Step-by-step cooking
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I will share with you, friends, an easy way to prepare chebureks, and since the most difficult thing in their preparation is the dough, I will tell you how I simplified its recipe.
So that's the dough
Sift 4 cups of flour into a deep bowl
Dissolve 1/2 h.l of salt and 1 h.l of sugar in 1.5 cups of water
Pour this into the flour and add 8st.l vegetable oil and 1h.l vodka
Knead the dough thoroughly with your hands, cover with cling film and leave in a cold place for an hour.
I used meat - veal, but in principle, you can have any one that you like best. But the main thing is that it was fresh and not ice cream.
If you use minced meat, and not chopped meat, it is better to use a large grate for grinding.
Thoroughly mix the minced meat with salt, red and black pepper, a little chopped herbs and add 1 cup of broth, or cold water.
Mix and let it brew for 15 minutes
Put the finished minced meat on a rolled circle of dough, fold in half, carefully sizzle the edges.
And fry as usual in plenty of oil.
They eat chebureks with their hands, starting better from the upper sharp end, gradually getting closer to the filling.
So that's the dough
Sift 4 cups of flour into a deep bowl
Dissolve 1/2 h.l of salt and 1 h.l of sugar in 1.5 cups of water
Pour this into the flour and add 8st.l vegetable oil and 1h.l vodka
Knead the dough thoroughly with your hands, cover with cling film and leave in a cold place for an hour.
I used meat - veal, but in principle, you can have any one that you like best. But the main thing is that it was fresh and not ice cream.
If you use minced meat, and not chopped meat, it is better to use a large grate for grinding.
Thoroughly mix the minced meat with salt, red and black pepper, a little chopped herbs and add 1 cup of broth, or cold water.
Mix and let it brew for 15 minutes
Put the finished minced meat on a rolled circle of dough, fold in half, carefully sizzle the edges.
And fry as usual in plenty of oil.
They eat chebureks with their hands, starting better from the upper sharp end, gradually getting closer to the filling.
Caloric content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vodka - 235 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Wheat flour - 325 kcal/100g
- Table salt - 0 kcal/100g
- Broth - 15 kcal/100g
