Pasties crispy Effortlessly

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients. Margarine does not need to be melted in advance.

2. Step 2:

   

   Pour flour into a deep bowl, add salt, mix. Pour in the water and quickly connect the contents with a fork until lumps of dough form.

3. Step 3:

   

   Bring margarine to a boil. Then pour a thin stream into the dough and mix well.

4. Step 4:

   

   Sprinkle the dough with a little more flour, form it into a lump, put it in a bag and send it to the refrigerator for 2 hours (at least an hour). !!Thanks to this, the dough will become more elastic and light, and will not stick to your hands.

5. Step 5:

   

   Peel the onion, finely chop it, combine with minced meat.

6. Step 6:

   

   Wash, dry and finely chop the greens.

7. Step 7:

   

   Add the greens to the minced meat, season with salt and pepper, mix well

8. Step 8:

   

   Also add a little more than half a glass of water to the minced meat - approx. 120 ml. Cover the bowl with minced meat with a plate and also put it in the refrigerator until the dough comes. !!Adding water to the minced meat makes it juicier, and also speeds up the cooking process, so you won't have to worry too much if your cheburek gets fried too quickly)) (but only on condition that the cheburek is not frozen! Frozen chebureks need more time to cook)

9. Step 9:

   

   After 2 hours, get the minced meat and dough out of the refrigerator. Roll the dough into a sausage and divide into 16 parts. Form balls of them.

11. Step 10:

    

    Roll out a thin cake from each ball - approx. 12-13 cm in diameter.

12. Step 11:

    

    Put the filling on half of each tortilla, distributing it evenly over this half.

13. Step 12:

    

    Cover the minced meat with the second half and carefully blind the edges so that the juice does not flow out. IMPORTANT: At this stage, before the edges completely stick together, you need to expel air from the cheburek to avoid its rupture during frying, because the chebureks will swell slightly during frying. !!Also at this stage, the main thing is not to be afraid to use flour - this will avoid breaking the dough when modeling chebureks, and also bursting it during frying))

14. Step 13:

    

    Also the edges of the cheburek can be connected in this way. Which is even better, because compared to the previous method, the edge of the cheburek after frying turns out not so dry! And it looks more interesting))

15. Step 14:

    

    Part of the chebureks can be put on a tray sprinkled with flour and frozen (well, this is in case the family is not big)), otherwise you can not even try to freeze, because the chebureks are swept away in an instant!! And even if there are a couple left until the next day, even after lying ready all night on the table, they will remain the same soft and juicy!! - it will only be necessary to warm up a little))

16. Step 15:

    

    Fry the chebureks in a large amount of hot vegetable oil on both sides, on a slightly less than medium heat, until golden.

17. Step 16:

    

    Carefully remove the finished pasties from the pan and in order to remove excess fat from them, you can put them on a plate with paper towels for a while.

18. Step 17:

    

    Ready-made chebureks cool down a little and you can start eating!) Mmmm.. Yum-yum.. Bon appetit!