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"
Prepare your ingredients.
Pour water, milk, vegetable oil into a saucepan. Add butter, salt, sugar. Heat to a boil.
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.
Transfer the dough to a bag and let it "rest" for 1 hour.
Pour kefir or milk into the seasoned minced meat, stir well.
Roll half of the dough into a sausage, put the rest in a bag, cut into pieces of dough.
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.
Tuck the end of the cake, cut with a special knife. Pinch the edge well with your hands or a fork.
Prepare pasties for frying. Preheat the skillet well.
Fry pasties in a sufficient amount of vegetable oil until cooked on both sides.
Put the finished pasties on a paper towel to get rid of excess oil.
Chebureks turned out to be ruddy, bubbly, very tasty.
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.