Leningrad Pasties - A Step By Step Recipe With A Photo

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Leningrad Pasties - A Step By Step Recipe With A Photo
Leningrad Pasties - A Step By Step Recipe With A Photo

Video: Leningrad Pasties - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: Ленинград — Кольщик 2023, February
Anonim

Cooking description:

If you have never baked Leningrad pasties yet, but used your own recipe, I advise you to cook them anyway. I guarantee it will turn out delicious!

Purpose: For an afternoon snack

Main Ingredient: Meat / Flour / Minced Meat

Dish: Baking / Chebureki

Geography of cuisine: Russian cuisine

Ingredients:

  • Water - 1 Glass
  • Milk - 0.5 cups
  • Vegetable oil - 3 tbsp. spoons (3 tablespoons - in the dough, plus oil for frying)
  • Butter - 20 grams
  • Salt - 1 Teaspoon
  • Sugar - 0.5 Teaspoons
  • Flour - 3.5 Glasses
  • Minced meat - 400 grams (pork, beef, onion, salt, black ground pepper)
  • Kefir - 0.5 cups (in minced meat or milk)

Number of Servings: 15

How to cook "Leningrad pasties"

Leningrad pasties - photo step 1
Leningrad pasties - photo step 1

Prepare your ingredients.

Leningrad pasties - photo step 2
Leningrad pasties - photo step 2

Pour water, milk, vegetable oil into a saucepan. Add butter, salt, sugar. Heat to a boil.

Leningrad pasties - photo step 3
Leningrad pasties - photo step 3

Pour flour into a bowl for kneading dough, make a depression in it, pour in a hot mixture of milk and water. Knead the dough.

Leningrad pasties - photo step 4
Leningrad pasties - photo step 4

Transfer the dough to a bag and let it "rest" for 1 hour.

Leningrad pasties - photo step 5
Leningrad pasties - photo step 5

Pour kefir or milk into the seasoned minced meat, stir well.

Leningrad pasties - photo step 6
Leningrad pasties - photo step 6

Roll half of the dough into a sausage, put the rest in a bag, cut into pieces of dough.

Leningrad pasties - photo step 7
Leningrad pasties - photo step 7

Roll out the dough into a thin cake, you do not need to dust the table with flour, the dough does not stick. Place the minced meat on one end of the flatbread.

Leningrad pasties - photo step 8
Leningrad pasties - photo step 8

Tuck the end of the cake, cut with a special knife. Pinch the edge well with your hands or a fork.

Leningrad pasties - photo step 9
Leningrad pasties - photo step 9

Prepare pasties for frying. Preheat the skillet well.

Leningrad pasties - photo step 10
Leningrad pasties - photo step 10

Fry pasties in a sufficient amount of vegetable oil until cooked on both sides.

Leningrad pasties - photo step 11
Leningrad pasties - photo step 11

Put the finished pasties on a paper towel to get rid of excess oil.

Leningrad pasties - photo step 12
Leningrad pasties - photo step 12

Chebureks turned out to be ruddy, bubbly, very tasty.

Leningrad pasties - photo step 13
Leningrad pasties - photo step 13

Pour the tea and serve the pasties hot. This is delicious! Enjoy your meal!

Chef's advice:

When working with the dough, put it in a bag to prevent it from drying out.

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