Real Crimean pasties. Recipes: Crimean chebureks on vodka
Sift the flour into a large bowl. Add salt and stir. Also add vegetable oil.
Using your hand, rub the drops of butter with flour well, kneading the pieces with butter. Gradually pour in water at room temperature (flour is different - pour in how much the dough will take), also kneading the dough with your hand. The dough will be lumpy and steep. No need to knead.
Collect the dough in a lump and wrap it in plastic wrap. Leave at room temperature for 1 hour. After this time, the dough will become completely different - tender, soft, elastic and completely non-sticky either to the hands or to the surface.
While the dough is "resting" prepare the filling. Chopped meat(any - at your discretion) place in a deep bowl. Add onions twisted in a meat grinder.
Divide the "rested" dough into 2 parts. Roll a "sausage" out of each.
Cut into slices (about 40 grams). Roll each piece into a long rope (about 25 cm).
Next, roll each flagellum with a "snail" (this method of proofing the dough gives a stunning result when frying - the pasties will turn out to be very layered). Cover the dough pieces with cling film and leave for 30 minutes at room temperature.
Now, roll each "snail" thinly (flour for rolling, in principle, is not needed, but if your dough sticks a little to the surface, dust it with flour, but just a little). Place 1-2 tablespoons of minced meat closer to one edge of the cake.
Heat the oil in a frying pan (it is better in a deep fryer, since there should be enough oil, the pasties are fried in large quantities). If there is no deep fryer, fry Crimean pasties in a pan for 2-3 minutes on each side, until golden brown, over medium heat.
Put the finished pasties on paper towels to remove excess fat. A cavity forms in the middle of the cheburek, and when you bite through the cheburek, there is a lot of meat juice inside. The dough itself is crispy, bubbly and very flaky.
Serve the Crimean pasties immediately, hot! Unrealistically delicious! I strongly advise you to try it!
Enjoy your meal!
In Crimea, pasties are fried according to a special recipe. There is such a secret - vodka is poured into the dough. As the local housewives explain, alcohol vapors during frying burst the dough from the inside. As a result, it becomes bubbly, tastes like flaky. Vodka in ready-made pasties is not felt, as it evaporates completely.
Another trick is adding some sugar to the dough. Then, when frying, the products acquire an appetizing ruddy, sunny shade. By this color, Crimean pasties can be easily distinguished from the classic pale yellow counterparts that are cooked in the Caucasus.
Although, in fairness, it should be noted: both are amazingly tasty. If you plan to please your loved ones with crispy pies, try a recipe from the Crimean people.
Ingredients for the dough:
- Water - ⅔ glass;
- Vegetable oil - ⅓ glass;
- Egg - 1 pc.;
- Salt - 1 tsp;
- Sugar - 2 tsp;
- Vodka - 1.5 tbsp. l;
- Flour - how much the dough will take.
For filling:
- Minced meat (pork and beef) - 400 gr.;
- Onions - 200 gr.;
- Black pepper and salt.
Step by step recipe:
- Minced meat for the filling should be ground through a coarse mesh of a meat grinder.
- Peel the onions, chop with a blender, and then mix with minced meat, adding spices. The consistency of the filling should be such as to smear on the dough, like softened butter... To do this, add to the minced meat cold water... But it must be borne in mind that too much moisture is harmful to the dough - pasties can burst when frying.
- So, when the minced meat is ready, put it in the refrigerator and make the dough. Mix water and vegetable oil in a bowl, beat in an egg and add all the other ingredients. Knead the dough steep in consistency. Leave in the refrigerator for an hour.
- It's time to fry. The dough should be rolled out thinly, put in the center (spread) meat filling, pinch the edges and fry the resulting "crescents" in a large amount of boiling oil.
- Remove immediately onto a plate covered with paper napkin and serve to consumers. As they say, in the heat of the heat. Cold pasties are no longer so tasty.
***
Bon Appetit!
Not everyone knows how to fry Crimean pasties perfectly. Prepare a real recipe for Crimean pasties with onions and peppers.
Ingredients:
2. Egg yolk - 1 pc.
3. Water - 3 / 4st.
4. Minced meat (any, according to your taste) - 500g.
5. Bulb onions - 4 pcs. medium size
6. Vegetable oil - 150ml. (1/3 tbsp. In the dough, the rest - for frying)
7. Ground black pepper - 2 pinches
8. Salt - 1 tsp. (half into dough, half into minced meat)
Cooking method:
1. Take the prepared egg. Separate the yolk from it into a glass. We don't need protein. Add water to a glass with yolk so that you get 3/4 cup.
2. Add half a teaspoon of salt to the same glass. Mix thoroughly until the salt dissolves and a homogeneous mass is formed.
3. Sift into a bowl. Add to it a mixture of yolk, water and salt from a glass. Stir everything with a fork.
4. It should look something like the one shown in the photo.
5. Add a third of the glass to the bowl. We begin to knead the dough. In order for the dough to be airy, you do not need to knead it for a long time.
6. The result is a rather tight dough, which we take out of the bowl, wrap it in plastic wrap and send it to the refrigerator for 30 minutes.
7. Now we have time to prepare the minced meat. We peel the onions and rinse them. After that, put 1 onion aside. We cut it into small cubes. We pass the rest of the onions together with the meat through a meat grinder.
Add salt, pepper and a couple of tablespoons of water to the minced meat for juiciness. Stir well until smooth. If you wish, you can add some more spices to it that will emphasize the taste of the meat.
8. Take the dough out of the refrigerator and cut it into approximately equal pieces. You should get 10-12 pieces. At the same time, the section clearly shows that the dough is somewhat similar to puff pastry.
9. Take a piece of dough, roll it into thin pancake, on one side of which we put minced meat.
10. Fold the dough pancake in half and pinch the edges well. If you wish, you can cut off the edge with a curly knife - the cheburek turns out to be more beautiful.
11. Heat in a frying pan and fry pasties until bright golden brown on both sides. To prevent them from burning, the fire on the stove should be medium.
12. We spread the pasties on paper napkins so that excess fat can be stacked from them. Chebureks in Crimean style step by step recipe with the photo is completely ready, you can call the household to the table!
Additional Information:
Even at home, following a step-by-step recipe with a photo, you can easily and quickly prepare perfect Crimean-style pasties, which differ juicy meat and crunch in the mouth.
We hope you enjoy our recipe. Try to cook with heart and good mood- then you will succeed!
Crimean pasties
The recipe is incredibly simple and brilliantly brilliant.
The dough turns out to be tender and at the same time crispy, you might think that Crimean pasties are made from puff pastry, but this is not so. The dough is actually the most common, flour, vegetable oil, water, salt. IN original recipe lamb is used, but I have ground pork.
Ingredients
exit - 14 pasties
dough for chebureks:
3 tbsp. flour
1 tbsp. water
0.5 tsp salt
3-4 tablespoons vegetable oil
1 tbsp. a spoonful of vodka
1 tsp sugar
stuffing for chebureks:
500 gr minced meat
2 large onions
salt and black pepper to taste
50 ml of water
fresh greens of cilantro, parsley and dill (optional)
Cooking method
First, prepare the dough for pasties, sift the flour and add water, salt, vodka, sugar and vegetable oil to it. Knead the dough until homogeneous mass, it should be pretty cool. Let the dough sit for 20-30 minutes.
This time we will deal with the filling for the pasties. Finely chop or grind the onion, add to the minced meat, season with salt and pepper, add finely chopped greens. If the filling is very dry, be sure to add water.
Divide the dough into equal pieces. Roll out the dough very thinly into circles with a diameter of 15 cm. Place a tablespoon of the filling on one half of the rolled dough. We moisten one half of the flat cake with water, where the minced meat is. Some water will help to blindly blind the cake in half. Cover the filling with the second half of the rolled dough and use a special wheel to make a jagged edge.
We fry the Crimean pasties in a large amount of hot oil for 2 minutes on each side. The most important thing is that the cheburek should not come into contact with the bottom of the pot in which it is being cooked.
We spread the pasties on a paper towel to remove excess fat. Cover the pasties with a bowl for 1 minute and serve. 
Chebureks inflate during frying and seem huge, but they are very thin and you can't eat alone. I want more, and more, and more.
Tip: fry the pasties one at a time in a small but deep saucepan, as the oil splashes. will be much cleaner in the kitchen :-) 
Source with my additions.