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Time for preparing
Contents
- Recipe difficulty
Medium dish
- Energy value
222kcal
- Rating
-
Recipe
Turkic dish of pasties is one of the favorite dishes of large number of people. You can cook them at home with any stuffing. we we’ll do it with hare today. So that the filling is not dry, but chebureks turned out delicious, add a little pork lard. They are especially convenient for snacking during short breaks at work.
Let’s get started!
Ingredients
0/8 ingredients
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Great job
Bon appetit, I hope you had fun with us!
Steps
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- For the preparation of pasties in the classic version lamb is used, but you can try any. In our case, we prepare minced meat from a hare with the addition of a small amount pork fat. Be sure to chop onion in the minced meat, add salt and spices taste. To make the meat more tender, add so much water, how much he will absorb. The dough is prepared in the usual way: water, salt, flour, you can add an egg and a little milk. One feature making dough – the water for kneading should be practically boiling water. Before you begin to sculpt chebureks, you need to put the dough into a plastic bag and let it lie down for 1-1.5 hours.
- After the dough has rested, you can start cooking pasties. Having plucked a small piece of dough, roll it into round solenoid to a thickness of 1-1.5 mm with a diameter of 13-15 cm. On one half of the juices we spread 1.5-2 tablespoons of minced meat. We close the meat with the second half and fasten both halves together between themselves. For reliability, so that the fat remains inside the cheburek when frying, we fasten it very much along the edge with a fork.
- We put the pan on the fire, pour the sunflower oil so that so that it almost completely hides pasties during frying. Fry 4-5 minutes on each side, getting a golden crust.
- Hot pasties can be served with milk or sour cream and garlic sauce. Cold are quite suitable for a snack to hot tea.
Keywords:
- hare meat
- chebureks
