Pasties of three types of meat
Composition / ingredients
6
servings:
Step-by-step cooking
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1. Mix 1 egg with 350 ml of water, add salt and sifted flour. Knead the elastic dough.
2. Put the dough for 30 minutes under the film (or wrap it in it) to lie down.
3. Minced meat from three types of meat mixed in advance, knead with raw (!) onion crushed in a blender, then add meat broth, salt and pepper to it.
4. Divide the dough into balls (the size of a ball and for ping-pong). Roll out on a floured table, each such ball into a flat cake no thicker than 2 mm. Put a piece of minced meat with juice on one half of the tortilla (a medium-sized tablespoon will be perfect), and cover with the other half. Blind the edges. Very carefully! (if they do not stick, moisten the gluing places with water).
Cut off the excess dough with a knife with a wavy edge (this is the classic edge of chebureks).
5. In a saucepan, heat the oil (the height of the layer is at least 5 cm), slightly reduce the heat when it boils and lower the chebureks into it, bringing them to a golden crust on both sides (about 2 minutes on each side).
6. Remove the finished chebureks on cooking paper to stack excess fat.
7. Bon appetit!
2. Put the dough for 30 minutes under the film (or wrap it in it) to lie down.
3. Minced meat from three types of meat mixed in advance, knead with raw (!) onion crushed in a blender, then add meat broth, salt and pepper to it.
4. Divide the dough into balls (the size of a ball and for ping-pong). Roll out on a floured table, each such ball into a flat cake no thicker than 2 mm. Put a piece of minced meat with juice on one half of the tortilla (a medium-sized tablespoon will be perfect), and cover with the other half. Blind the edges. Very carefully! (if they do not stick, moisten the gluing places with water).
Cut off the excess dough with a knife with a wavy edge (this is the classic edge of chebureks).
5. In a saucepan, heat the oil (the height of the layer is at least 5 cm), slightly reduce the heat when it boils and lower the chebureks into it, bringing them to a golden crust on both sides (about 2 minutes on each side).
6. Remove the finished chebureks on cooking paper to stack excess fat.
7. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Broth - 15 kcal/100g
