Pasties in a frying pan with meat

Step-by-step cooking

1. Step 1:

   

   The most successful for chebureks is the custard dough cooked in boiling water. In a deep bowl, pour the sifted wheat flour. Flour must be sifted to remove various kinds of impurities and saturate the product with oxygen. Add salt.

2. Step 2:

   

   Boil water and pour boiling water into a bowl with flour, mix the ingredients so that the mass gathers into lumps. We leave the dough to stand on the table so that it cools down a little.

3. Step 3:

   

   Pour in the vegetable oil and drive in the chicken egg. Mix to make an elastic smooth dough.

4. Step 4:

   

   Put it back in the bowl, cover it with a film on top and leave it for half an hour at room temperature to "rest".

6. Step 5:

   

   Meanwhile, prepare the filling for the pies. It is important that the meat filling is juicy, for this it is better to use a mixture of pork and beef. You can use the minced meat ready-made or wind it yourself from fresh meat. Onions are cleaned and scrolled together with the meat so that the minced meat turns out to be more homogeneous in consistency. Add salt and ground black pepper to taste, mix.

7. Step 6:

   

   We divide the "rested" dough into several pieces, depending on the desired number of pies and the size of the pan, I got 6 pieces. We roll out each piece of dough into a thin round layer. On one side we spread a little meat filling.

8. Step 7:

   

   Close the minced meat with the second side of the dough and form the pies, pinching the edges with a fork so that the pies turn out more beautiful, and the filling does not leak out when frying in a frying pan, the meat juice should remain inside the pie.

9. Step 8:

   

   Pour vegetable oil into the pan (it should be enough when frying chebureks so that the pies are in oil for a third part). We heat up the oil very much, you can check it by throwing a small piece of dough. Fry the pies on high heat for two minutes on each side. This is enough to fry the meat inside. We remove the pies on paper napkins, let the oil soak in, and serve them to the table. Bon appetit!