Pasties with minced chicken

Prepare the ingredients according to the list. He will start with the preparation of the dough. In a deep bowl, sift wheat flour, it is better to do it twice to saturate the product with oxygen, as well as remove various kinds of impurities. Kneading the dough can be done directly on the work surface. In the center of the flour we make a small depression. We drive a chicken egg into the center, add salt and pour in water. Immediately knead the dough quickly, without letting the liquid spread on the table. Knead a smooth, elastic dough. Flour may require a little more or less, depending on the density and quality of the product. The dough should not be too tight and dense.

Wrap the dough in plastic wrap and leave it on the table for half an hour. Meanwhile, prepare the filling. Minced meat can be used ready-made or wound yourself from fresh meat, the second option is, of course, better. In a bowl with minced chicken, add salt and ground black pepper to taste, finely chopped onion and garlic clove for flavor. If we cook the minced meat ourselves, then it is better to twist the vegetables immediately together with the meat through a meat grinder.

Mix the ingredients, pour in some ice water and mix again. The "rested" dough is rolled into a sausage, cut it into small equal-sized pieces, each of them is rolled into a thin layer of a round shape. The size of the chebureks also depends on the size of the frying pan on which they will be fried. Spread a little minced chicken on one half of the dough with a tablespoon, close the second part of the dough and fasten the edges with a fork.

Pour oil into the pan, the oil needs to be poured so much that it covers the pies by a third. Fry them on medium heat until browned on both sides. 3-5 minutes is enough, subsequent batches of pies will fry faster. We remove the pasties on paper napkins, let the excess fat drain and serve to the table.
Bon appetit!