How to fry pasties in a multicooker Polaris 0517. How to fry pasties in a multicooker
Time: 20 min.
Servings: 10-12
Difficulty: 4 out of 5
The recipe for delicious pasties in a slow cooker
Fans of good food, for sure, are familiar with the recipes for making pasties, because they turn out to be so juicy, crispy and appetizing that no connoisseur can resist them delicious cuisine... Pastries in a slow cooker are an excellent solution for making pies with onions and meat. Thanks to kitchen appliances the dish will turn out to be truly fragrant, because the multicooker will retain all the juice of the meat and give the dough a crispy crust.
The dough for this baking can be prepared both in water and in milk, kefir and even meat broth... In this case, it all depends on the recipe that you choose as a basis. Minced meat can also be different:
- pork
- beef
- chicken
- turkey
The best pasties in a slow cooker are obtained from a mixture of pork and ground beef, as it turns out to be very tender and juicy. But it is better to refuse turkey - in baking it turns out to be dry and constantly drops out.
You can serve such a dish not only on home table, but also festive, because most people love these pies, which turn out to be airy, soft and incredibly appetizing. In addition, they can be easily used as breakfast or afternoon tea, as the dish turns out to be very satisfying.
Many cooking recipes can be safely made in a multicooker, since its power is enough not only for fast frying of meat, but also for the appearance of a crust.
Cheburek recipes have both their own advantages and disadvantages. The way the food is prepared also affects the final result. A slow cooker is an excellent solution for making pasties, because in it they are not only tasty, but also smooth, not breaking and airy.
The advantages of cooking with modern kitchen appliances:
- It is good to cook a dish in a slow cooker so that the oil will not be splashed in different directions, thereby not staining the kitchen.
- If you add a little oil to the bowl, pasties can be safely considered less high-calorie.
- Thanks to this technique, all the meat juice remains inside the baking, as the multicooker immediately "seals" the dough and does not let it run out.
- Although pasties in a multicooker are baked longer, but only she can provide light dish a crust on the "scallop", which gradually forms due to prolonged frying.
How to properly prepare minced meat
Before preparing the dish, it is important to properly prepare the minced meat so that the pasties in the multicooker are truly homemade. In addition, you will be sure that your pies are made with natural meat, and not meat collection.
For the preparation of minced meat, it is best to use lean pieces of meat, because all recipes for such pies include frying in a large amount of oil. It is imperative to remove all the film from the meat, and then carefully twist the pork and veal in a meat grinder. After preparing the minced meat, you can safely proceed to the formation of products.
Cooking method
Many photos show that pasties have an unusual shape, so many housewives do not understand how to create it correctly.
Ingredients:
As many photos show, the first step is to knead the dough.
Step 1
We take flour and mix it with butter, water, egg, salt and vodka. Mix the dough thoroughly. Then we put it in the refrigerator and start preparing the minced meat.
Step 2
Finely chop the onion, mix it with the minced meat. Then add some water, spices and salt.
Step 3
Cut the dough into 10-12 even pieces and roll each piece into a circle. Put the filling on one side with a large spoon, and close the pie with the other side.
Gently press the edges with a fork, cut off the excess dough with a knife.
Step 4
We put the kitchen appliance in the "Fry" mode, pour in the oil and let it warm up. Then put 2 pasties in a bowl, close the lid and wait 5 minutes. After that, turn the pies over and wait another 3 minutes.
At the end of cooking, put the hot pasties on a napkin, which will absorb excess oil.
That's all - the pasties in the slow cooker are ready.
Judging by the numerous photos, the pastries are very beautiful and no less tasty. By choosing the right cooking recipes, you can do it yourself original dish, which will be appreciated by all household members.
See another version of this dish in the video below:
Servings: 13
Cooking time: 1 hour
Recipe description
Is it possible to fry pasties in a slow cooker? Quite! Our kitchen assistant is perfect for this. Best of all, they are deep-fried, and everything that is deep-fried, including pasties, turns out great in a slow cooker. So if you love these wonderful fried Caucasian meat pies (and who doesn't love them!) - you can cook pasties with your own hands.
I myself often bought them in a cafe, then on the street, ate, planting stains on my clothes - until I tried to cook them myself.
Homemade pasties, the recipe for which you see below, are quite suitable for baby food... Moreover, the children are delighted with them. Homemade pasties are not at all such a harmful dish as those that we buy in public catering. This is not at all a matter of fried dough and an increased amount of oil. The point here is the quality of this very oil. Indeed, to prepare a batch of pasties (about 10-12 pieces), you need to spend about a glass of vegetable oil. After frying it will have to be poured out. It is not suitable for repeated use, since with prolonged heating of the oil, a distillation process occurs - that is, it turns into drying oil.
Now tell me, do you believe that used oil is thrown away in public catering? That's the same! Therefore, let's fry delicious homemade pasties in a slow cooker on our own. Moreover, this process is not so complicated. And the products you need are the simplest, moreover, very little.
To cook pasties in a slow cooker, you need:
For the test:
- 500 gr. white flour, premium.
- 350 ml of water.
- 1 teaspoon of salt with a slide.
For filling:
- 300 gr. minced lamb (beef).
- 150 ml of water.
- 1 onion.
- Salt and black pepper to taste.
- 1 cup vegetable oil.
Cooking in steps:
So, let's begin. The dough for chebureks is the simplest preparation: it only needs three ingredients - water, flour and salt. The difficulty in preparing dough for pasties is that it must be very steep, but at the same time it must be well kneaded so that it is soft, plastic, completely non-sticky.
Sift flour. In a large bowl, add about a quarter of all the flour, a teaspoon with a small slide of salt, and a large cup (350 ml) of water. Often butter and eggs are added to the dough for pasties, but, to be honest, this makes the dough worse - not so crispy and pimply when frying. Therefore, try to cook it according to my recipe - I am sure you will like it, and in the future you will only cook it this way.
Pour all the water into the bowl at once, and add the flour gradually, since flour is of different quality, you may need it a little more or less. By adding flour gradually, it is easier to achieve the desired thickness of the dough.
In the first step, knead the soft sticky dough in a bowl, generously adding flour to it. Next, sprinkle flour on the work table, put the contents of the bowl on the table and continue kneading, adding flour more carefully so as not to make the dough too tight.
If you pour all the flour into a bowl at once and try to knead the tough dough at once, then you are unlikely to succeed. Not even every mixer can cope with this task. But if you knead the dough for a long time, gradually adding flour to it, then the desired consistency can be completely achieved manually.
This process is long - in total, you will need about 15 minutes of active hand work, so be prepared for the fact that making the dough for pasties is quite laborious.
In summary, you should use all the metered flour, except for one or two tablespoons, which will be needed to grease the rolled flatbread. You should have a tough dough, more moist on the inside than around the edges, tight, not sticky at all. The fingerprints on it are easily straightened, which indicates plasticity. When cut inside, it is homogeneous. It is easy to roll it into a very thin cake that will not get wet from the meat juice, which means that the cheburek will be crispy. At the same time, it will not tear during frying, which is very important (I will tell you why later).
Roll the dough into a ball, place in a plastic bag and leave to lie down when room temperature for about an hour (more is possible).
In the meantime, let's prepare meat filling... IN classic version lamb is used for pasties, but it will be no worse with beef.
We peel the onion and pass it through a meat grinder together with the meat. Place the minced meat in a bowl, salt, pepper and stir. Next, add water (or broth) to the minced meat. You need a lot of water - 300 gr. minced meat about 150 ml of water. This is necessary so that the pasties are juicy.
We mix everything well to get a kind of meat gruel, which must also be left to infuse in the refrigerator for 30-40 minutes.
Now let's start making pasties.
We take out the rested dough, put it on the table. It is not sticky at all, moist, but dense. Therefore, you do not need to sprinkle the table with flour. This is very important, since we will deep-fry the pasties, and the excess flour will burn in hot oil and create an unpleasant burnt smell.
Roll out the dough into a long sausage on a clean dry table and then cut it into 12 pieces. In total, we will have 13 pasties - the 13th will come from scraps. Press each part with your fingers into a small cake.
Roll each cake into a thin circle. If the dough is rolled out in a thick layer, the pasties will be rough, not so pimpled and tender. The dough layer should be translucent - through it you can read the letters on the package - see photo.
When rolling and folding the circles for pasties, place a plate with a spoonful of flour next to you and from time to time dipping your fingers into it, grease the dough very lightly - to avoid the cakes from sticking to each other.
Fold the rolled circles in a slide and cover with cling film so that they do not dry out.
Now we turn to the formation and frying of the chebureks themselves.
Turn on the multicooker in the "Baking" mode and pour a glass of vegetable oil into the saucepan. The oil should warm up well, almost boil - this will take about 10 minutes. In the meantime, we will start making pasties.
We remove the meat filling from the refrigerator and place it on the table next to the work surface. On each circle, put about 1 tablespoon of the filling and evenly distribute it so that it occupies half of the circle. Leave the edges free - they need to be lightly greased with water. I do it with my hands, just dipping my fingers into a glass of water.
We bend the circle in half and pinch the edges well - this can be done different ways, one of the most reliable is to press the edges with the prongs of a fork laid flat. The edges need to be pinched securely, otherwise the meat juice will flow into the boiling oil, causing a lot of splashing and hissing. The same will happen if the dough breaks.
Therefore, bending the circle in half, squeeze air out of it before pinching the edges - the air, heating up, can break the dough.
Having pinched the edges of the cheburek firmly, we cut them exactly so that the cheburek turns out to be beautiful and attractive. We put the cuttings in a plastic bag - from them we will prepare the last, 13th cheburek.
And finally, we begin to fry the pasties in a slow cooker. By this time, the oil should be almost boiling, which will take about 10 minutes. The temperature of the oil should be such that a piece of dough thrown into a saucepan is fried until golden brown in about 2-3 minutes.
Dip the cheburek into the heated oil, and then fry it on both sides until golden brown. At the same time, oil boils violently around the cheburek. You cannot be distracted - the whole process takes 3-4 minutes, so we look closely so that the dough does not burn.
Take the fried cheburek out of the pan, put it on a paper napkin so that the excess fat is absorbed, and send the next cheburek to the pan.
That's all! We cooked pasties with our own hands in a slow cooker. Serve them, they are delicious!
Bon Appetit!
Chebureks are prepared in a Panasonic multicooker SR-TMH18LTW. Power 670 W.
Notes (edit)
If the cheburek breaks during frying, there may be several reasons: either the filling is too wet, or not enough elastic dough, or the air is poorly removed during the manufacture of the cheburek itself. In any case, it is better to eliminate the cause, since the liquid from the pasties, getting into the oil, causes hissing, splashing and burning of the dough.
I should also note that pasties are good hot - in the heat of the heat. If they lie down for at least half an hour, it will be completely different: the meat juice will be absorbed into the dough, which, as a result, will lose its crispness, become "rubbery" and will taste completely different.
Chebureks in a slow cooker are tasty, crispy and ruddy. But this is only if the mentioned products are prepared from egg dough, frying at a temperature of 140 degrees.
So that you can pamper your loved ones with juicy pasties, we decided to present detailed recipe how to make them correctly using a modern kitchen device - a multicooker. If you do not have such a device yet, then you can safely replace it with an ordinary stewpan or frying pan.
Delicious meat pasties in a slow cooker: a recipe for step-by-step cooking
As you know, such products are prepared in two stages. Firstly, you need to knead a tough egg dough, and secondly, make a homemade chopped meat.
So let's start with the basics. For her we need:
- sifted white flour - from 800 g (sprinkle until the dough is thick);
- large chicken eggs - 3 pcs.;
- drinking water - 1/3 cup;
- fine table salt - ½ spoon.
Dough kneading process
Pastries in a slow cooker made from egg-based dough are fluffy and crispy at the same time. The recipe involves the use of an elastic, tight dough. To knead it, you need to beat thoroughly chicken eggs using a hand whisk, mixer or blender. After that, it is necessary to add fine table salt to the lush mass, pour in drinking water and add sifted wheat flour. Next, all the named components should be mixed well, so that in the end you get a pretty steep dough (almost like dumplings). In order for the base to become softer, more elastic and pliable, it is recommended to wrap it in cling film and leave it at room temperature for 1 hour. In the meantime, you can start preparing the filling.
Essential ingredients for minced meat
It is generally accepted that the multicooker is no exception) are made only with minced meat filling. However, many culinary specialists prepare these fried products from other ingredients (mushrooms, chicken breasts etc.). We decided not to deviate from traditional way and purchased the following products:
- lean pork - 220 g;
- bitter white onions - 3 large heads;
- lean veal - 220 g;
- allspice ground pepper, table salt - add at personal discretion;
- refined vegetable oil - use for frying products.
Preparing minced meat
Agree homemade minced meat much tastier than the purchased one. In addition, you are firmly convinced that your household will really feast on Plus to everything, the consistency and composition meat product will be exactly as you like. For the preparation of such products, it is advisable to use only lean cuts of meat. After all, pasties in a slow cooker will already be fried in a large amount of oil. Thus, it is necessary to purchase pork and veal pulp. The meat must be well washed, removed from the films, and then cut into large pieces and grind in a meat grinder. Next, you should peel the onions and chop them finely (you can grate them). After the actions taken, in a large bowl, you need to put the chopped meat, chopped onion, ground allspice and table salt, and then mix the products thoroughly with your hands until you get a homogeneous minced meat.
The process of forming products
Before the pasties are well fried, they should be beautifully shaped. For this, the dough must be kneaded, divided into portioned pieces, and roll each into a thin round layer with a diameter of up to 15 centimeters (sprinkling a little wheat flour). After that, the cake should be mentally divided in half and placed on one half of the minced meat in the amount of 1 large spoon. In this case, it is recommended to finely distribute the filling, not reaching the edges of the base by 1 centimeter, so that it cooks well during heat treatment... Next, cover the minced meat with the second part of the dough, and pinch the edges nicely using the teeth of a table fork. By the way, if you have a special device available for forming pasties, then it is better to use it. After all, with it, homemade products will turn out to be more beautiful and neat.
How to fry pasties in a slow cooker?
Not everyone knows the answer to this question. Indeed, many chefs prepare such products exclusively in a frying pan. That is why in the presented article we decided to talk in detail about how you can easily and quickly fry delicious pasties using the named device. To do this, you need to take refined vegetable oil and pour it into the bowl of the kitchen fixture so that it covers its surface by 1-1.5 centimeters. Next, you need to set the baking mode and wait for the moment when a slight smoke appears over the fat. And only after that, part of the semi-finished products can be safely put into the highly heated oil. Depending on the size of the device and products, from 2 to 4 pasties can simultaneously fit into it.
In the process of heat treatment, it is recommended to periodically lift the semi-finished products with a fork or cooking tongs. Make sure that the underside of the base is only slightly ruddy and not burnt. On average, this can take 5 to 7 minutes. Next, the pasties must be carefully turned over and kept for a similar amount of time. It should be noted that it is highly discouraged to close the lid while frying products in a multicooker. Otherwise, the pasties will cook for a few minutes longer and will not turn out very crispy.
Ready-made meat products must be quickly removed from the boiling oil and placed in a colander or paper napkins.
How to present to the table?
As you can see, pasties in a slow cooker are prepared as easily as in a frying pan or in a stewpan. After the napkins have absorbed the excess fat, the products should be laid out on a plate and immediately, hot, presented to the table. In addition to being so tasty homemade dish it is advisable to serve strong sweet tea, as well as spicy tomato sauce, ketchup and fresh chopped herbs. Bon Appetit!
Few know how to positively cook pasties in a slow cooker. But if many housewives knew about this, they would only cook in a similar way. It's hefty comfortable and appetizing. The dish turns out to be crispy, ruddy, and the main one is appetizing. The recipe can be whatever you want, with any filling and dough, but the technique of frying in the multican remains the same.
Features of cooking in a multicooker
Pastries in a slow cooker do not differ in taste from those cooked in a pan, only they are prepared easier. The high walls of the bowl do not allow splashing fat to pass through, which protects both the person from burns and the surrounding furniture from thick deposits.
Another plus of the multicooker is that it heats the pan to the set temperature and conserves it, preventing overheating and the formation of smoke. The bottom of the bowl heats up evenly, unlike a frying pan on the stove, which fries food in the center more powerfully.
The dish is prepared more often than everyone in the "Fry" or "Baking" mode, but if the device has a deep fat function, then it is allowed to make pasties in a slow cooker in deep fat.
To do this, pour a lot of oil into the bowl and use a special grate, set the "Fry" or "Fry" mode. This cooking method takes less time.
Now you will learn one recipe according to which pasties are prepared in a multicooker with a dough in water and one with a dough in milk. Both types are prepared by the roasting method.
With water dough
This is a recipe that produces hefty juicy, fragrant and mouth-watering pasties. The recipe is simple and does not require special costs or any difficult ingredients. It only takes a little time. It turns out that we are preparing pasties.
Ingredients:
- 400 g minced meat (pork, beef or lamb);
- 1 chicken egg;
- a bunch of green onions;
- 2 medium or 1 huge onion;
- water;
- pepper, cumin and salt to taste;
- 600 g flour;
- unrefined vegetable oil for frying.
Preparation:
With milk dough
An excellent recipe for pasties with minced meat in a slow cooker for those who love dough with milk, tea for this dish does not have to be lean. The recipe is a little more difficult than the previous one, but according to it, pasties in a slow cooker turn out to be more bright in taste.
Ingredients:
- 500 g minced lamb;
- 3 cloves of garlic, 1 onion;
- 60 g mayonnaise;
- fresh cilantro - a bunch, ground paprika and black pepper - 0.5 tsp;
- filling salt to taste;
- sunflower oil - 2 tbsp. spoons in the dough and 0.5 cups for frying;
- 800 g flour;
- a glass of milk;
- egg - 1 pc., salt - 1 tsp.
Preparation:
Frozen pasties
Modern ladies do not always have enough time to prepare a difficult dish. But, despite this, I want to pamper myself with something tasty. For busy women, as well as for inexperienced young girls who still find it difficult to prepare dough and minced meat, frozen pasties are made.
They are sold in a grocery store or a supermarket, and after purchasing them, all that remains is to properly fry them. It is allowed to follow the recipe, the one described on the package, but do not forget that you are cooking pasties in a slow cooker, and not in a pan.
There is a much better option - to stick many portions of pasties when there is enough time (say, on the weekend), fry some, and put the rest in the freezer. Every day, the product is allowed to be taken out and quickly fried, it will take a minimum of time. Frozen pasties are prepared in a slow cooker in the same way as ordinary ones. Many people believe that such a product will not fully warm up and will be damp, but this is not the case. It is not necessary to cover the multicooker bowl with a lid, on the contrary, the dish will fall apart.
It is necessary to consider that frozen foods are more fragile, they are easy to break, therefore, you should not continuously touch them with a spatula during frying and monitor whether the dish is fried or not. The product itself will let you know about it when it appears on the sides. golden crust... And one more thing: it is not necessary to get pasties out of the freezer in advance, and before you are going to cook them, they do not have to melt.
It is better not to be lazy and make delicious and fresh pasties with your own hands than to feed them in any eatery.
You can choose any filling for the dough: cheese, potatoes with liver, cabbage, mushrooms with chicken. Enjoy your meal!
Almost any pasties can be cooked in a multicooker, and the site has a number of options for dough and fillings.
Prepare the dough for pasties to your taste: on beer, custard, as for dumplings, for Crimean or Tatar pasties, etc., and the minced meat can be lamb, pork, beef, chicken or mixed. In a multicooker, you can cook pasties in several modes, which allow the oil to heat up and boil at a constant temperature. This is the "steam" mode, but instead of water, vegetable oil is poured into the bowl or the "multi-cook 140-160 degrees" mode. In my experience, pasties in a slow cooker turn out to be lighter than those fried in a pan.
Roll each piece into a thin cake.
Put a portion of minced meat on half of the cake.
Pinch the edges and the cheburek blank is ready. Place the workpieces on a floured surface.
Pour vegetable oil suitable for frying (refined) at least 0.5 liters into the multicooker. Set it to steam, multi-cook 140-160 degrees, fry, or the like for a constant high boiling point.
Dip 2-3 pasties in a bowl with hot oil and fry for about five minutes.
Put the finished pasties on paper towels to remove excess oil.
Chebureks in a slow cooker are ready.
Bon Appetit!