This is the easiest recipe for pasties. The dough does not spread and keeps the minced meat juicy inside. On the outside, it acquires an appetizing color and crispy crust. Whoever once tries to make such pasties will undoubtedly make them again, since the dough is made very quickly, it is easy to work with it. Pamper yourself and your household with juicy and tasty pasties.
Purpose: For lunch / For dinner / For nature
Main Ingredient: Meat / Beef / Pork / Flour / Minced Meat
Dish: Baking / Chebureks / Filled Dishes
- Beef Pulp - 300 Grams
- Pork Pulp - 300 Grams
- Wheat flour - 450-500 grams
- Carbonated water - 250 Milliliters
- Onion - 2 Pieces
- Sunflower oil - 3 tbsp. spoons
- Salt, pepper - To taste
Number of Servings: 15
How to cook "The best recipe for pasties"
Pass the meat and onions through a meat grinder. Add salt and pepper to the minced meat to taste and mix well. Send the minced meat to the refrigerator while you cook the dough.
Sift flour into a large container, add salt and pour mineral water. Knead the dough thoroughly, it should be soft and elastic.
Divide the dough in two. Make sausages from each part. They should not be very thick. Cut the sausages into small pieces. From this amount of ingredients, I get 15 parts.
Roll each of the pieces into a circle with a diameter of about 20 cm. Put the minced meat on one of the halves without touching the edge.
Fold the dough in half, press down with your fingers along the edges, and then go over them with a fork.
Pour oil into a skillet and wait for it to warm up well. Fry the pasties until golden brown on both sides.