How to make perfect homemade pasties

How to make dough for pasties

There is no classic test for this dish. We offer some of the most common and successful options.

All types of dough will produce thin crispy pasties with bubbles. The dough on room temperature water and on kefir will be less bubbly, but no less tender and tasty.

It may take less or more flour to cook than indicated in the recipe. This largely depends on its quality. Focus on the dough itself: it should be elastic, pliable and not sticky.

1. Choux pastry on boiling water

Ingredients

• 500 g flour;
• 1 teaspoon salt
• 50 ml of vegetable oil;
• 150 ml of boiling water.

Preparation

Add salt and butter to the flour and stir gently. Pour boiling water in portions, constantly stirring the mass. Then knead the dough with your hands until smooth.

Cover with plastic wrap or utensils and leave at room temperature for 30 minutes.

2. Dough on water at room temperature

Ingredients

• 400-450 g flour;
• 1 teaspoon salt
• ½ teaspoon sugar;
• 50 ml of vegetable oil;
• 200 ml of water at room temperature.

Preparation

Combine flour, salt and sugar. Pour in oil and water and knead to a homogeneous dough.

Cover with plastic wrap, a bowl, or wrap in a bag and leave at room temperature for 30 minutes.

3. Water dough with vodka and egg

Ingredients

• 480-560 g flour;
• 200 ml of warm water;
• 1 egg;
• 1 teaspoon salt
• ½ teaspoon sugar;
• 4 tablespoons of vodka;
• 5-6 tablespoons of vegetable oil.

Preparation

Pour 250 g flour into a bowl and make a depression in the center. Add all the other ingredients there and stir. Knead the dough, adding the rest of the flour.

Cover the finished dough with a plastic wrap or dish and leave for 1 hour or longer. Knead the dough several times during this period.

4. Dough on water with vinegar

Ingredients

• 500 g flour;
• 250 ml of water at room temperature;
• ½ tablespoon of vegetable oil;
• ¾ a teaspoon of vinegar 9%;
• ¼ a tablespoon of salt;

Preparation

Pour water, oil and vinegar into the flour. Add salt and mix thoroughly. Then knead the dough with your hands until smooth.

Cover with something and leave at room temperature for 30 minutes.

5. Kefir dough with egg

Ingredients

• 250 ml of kefir;
• ½ teaspoon of salt;
• 1 egg;
• 450-500 g flour.

Preparation

Whisk the kefir with salt and egg lightly. Then add flour in portions, stirring the dough well each time. Then knead it with your hands.

Cover with plastic wrap, dish or towel and leave at room temperature for 20-30 minutes.

6. Dough on milk with vodka

Ingredients

• 250 ml of milk;
• 1 teaspoon salt
• 2 tablespoons of vodka;
• 500 g flour.

Preparation

Combine milk, salt and vodka. Add flour in two stages, kneading the dough well after each addition.

When smooth, wrap in a bag and refrigerate for 40 minutes or a little longer.

How to prepare filling for pasties

The traditional filling for this dish is meat. But there are also non-standard options, such as cheese, vegetables and mushrooms.

The amount of filling is approximately calculated for the amount of dough, the recipes for which are given above. There will be a lot of filling in pasties, but not too much.

1. Stuffing for chebureks with meat

Lamb is considered a classic, although very often pasties are cooked with beef, pork, or a mixture thereof. You can also use chicken and turkey.

Ingredients

• 300-350 g of any meat or minced meat;
• 2-3 onions;
• salt to taste;
• ground black pepper - to taste;
• 50–80 ml of ice water;
• favorite spices and herbs - optional.

Preparation

Pass the meat and onions through a meat grinder. If using minced meat, mix it with chopped onion.

Season the meat with salt and pepper. Add water and stir. Water makes the filling juicy, so it is better to adjust the amount of liquid depending on the firmness of the meat. As a result, the mass in consistency should resemble thick sour cream.

Add other spices and chopped herbs to the filling if desired.

2. Filling for chebureks with cheese

The easiest filling option. The taste of pasties will depend on the choice cheese. For example, suluguni, feta cheese or Adyghe is perfect. You can use regular hard cheese (always high quality) or add it to the listed varieties.

Ingredients

• 400 g of cheese;
• salt - optional, to taste;
• ½ bunch of dill or other herbs - optional.

Preparation

Grate the cheese on a coarse grater. Salt it if necessary.

If using herbs, chop them finely and mix with cheese.

3. Filling for pasties with potatoes and herbs

Greens are very well combined with vegetables, but if desired, you can not add them.

Ingredients

• 5-6 potatoes (about 500 g);
• salt to taste;
• a piece of butter;
• ½ – 1 onion - optional;
• 2 tablespoons of vegetable oil - optional;
• 1/2 bunch of dill or green onions (or a mixture thereof).

Preparation

Peel potatoes and cut into large pieces. Boil in salted water until ready. Drain, add butter and mashed potatoes.

For flavor, you can add onions there. Chop it finely and lightly sauté in heated vegetable oil.

Put the fried onion and finely chopped greens into the cooled puree and mix thoroughly.

4. Filling for pasties with mushrooms and cheese

A combination of fragrant champignons and the stretching hot cheese will surely please many.

Ingredients

• 300 g of champignons;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 150 g of hard cheese;
• several sprigs of dill or other herbs - optional.

Preparation

Cut the champignons into small pieces. Heat the oil in a skillet and fry the mushrooms until the liquid evaporates. Season with salt and pepper.

Grate the cheese on a coarse grater. Mix with cooled mushrooms. The filling can be combined with chopped dill.

5. Filling for pasties with cabbage and carrots

Ingredients

• ½ a head of cabbage;
• 1 carrot;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• a piece of butter;
• salt to taste;
• ground black pepper - to taste;
• 1 teaspoon dried garlic
• a few sprigs of parsley or other herbs.

Preparation

Chop the cabbage finely, coarsely grate the carrots and finely chop the onion.

Heat vegetable oil in a skillet. Saute the onions lightly, then add the carrots and butter. Cook vegetables until golden brown.

Add cabbage, salt, pepper and garlic to the pan and stir. You can add other seasonings to suit your taste. Stew the cabbage over low heat, covered, until soft, 15–20 minutes. Add chopped greens to the filling and cool.

6. Stuffing for pasties with pumpkin

Ingredients

• 700-800 g of pumpkin pulp;
• 1 onion;
• 2 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 3 cloves of garlic;
• 1 pinch of ground coriander

Preparation

Cut the pumpkin and onion into small cubes. Heat oil in a skillet and lightly fry the onion. Add pumpkin and cook until tender.

At the end, add salt, pepper, chopped garlic and coriander. Cool the finished filling.

How to make pasties

Divide the dough into equal pieces about the size of an egg. Roll each of them on a floured surface into a thin round layer no more than 3 mm wide. The diameter can vary depending on your preference and the size of the pan - usually about 15 cm.

Divide one layer in half mentally. Place 1-2 tablespoons of the filling on one part, not reaching the edges. If you are using meat, you can place a small piece of butter on top to make the filling even more juicy.

Cover the filling with the other half of the dough and press gently with your hands to release the air. If this is not done, pasties may swell and burst during cooking.

Use your fingers or a fork to press down on the edges. If they are uneven, you can cut them off with a curly or regular knife.

How to cook pasties

Traditionally, pasties are fried in a pan in a sufficiently large amount of oil. It is with the help of this technology that they come out bubbly and crispy.

Chebureks cooked in the oven are more like pies. But you don't have to use a lot of oil.

1. Chebureks in a pan

Heat oil in a skillet. Ideally, there should be enough of it so that the pasties float freely in it. But you can take a smaller one.

Check the readiness of the butter: if you dip a wooden stick into it or throw a piece of bread, the butter will start bubbling around.

Lay out the pasties. As a rule, 1-2 pieces are placed in one pan. Fry over medium heat for about 3-5 minutes on each side until golden brown.

Transfer the finished pasties to a paper towel to absorb excess fat.

2. Chebureks in the oven

Line a baking sheet with baking paper. If you are not sure of its quality and are afraid that the pasties will stick to it, grease the paper a little with vegetable oil.

Place the workpieces at a short distance from each other. For more ruddy, you can additionally coat them with a beaten egg or vegetable oil.

Place in an oven preheated to 180 ° C. Bake the pasties for about 30 minutes, until they are browned.