Pasties made from choux pastry with vodka

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   First we make the dough. Mix water with salt and oil and bring to a boil. Pour about a glass of flour into it and quickly brew it. Let cool. Brewing part of the dough gives the chebureks their characteristic bubbly quality.

2. STEP 2

   

   Then add the egg, vodka, mix and begin to slowly mix in the flour. Vodka makes the dough crispier and prevents excess fat from being absorbed into it during frying. Knead some of the flour and roll the dough into a ball

3. STEP 3

   

   After this, add the rest of the flour and knead the dough completely. It should not stick to your hands. Cover the dough and let it rest for an hour to six hours.

4. STEP 4

   

   Now let's get to the minced meat. Grind the meat in a meat grinder or processor along with onions and garlic. Finely chop the green onions, sprinkle with salt and mix well until the juice appears.

5. STEP 5

   

   Add to the minced meat and pour in the spices.

6. STEP 6

   

   Stir. Then pour in kefir. Kefir, in addition to its flavor coloring, has the wonderful property of binding liquid (the minced meat will not spread over the flatbread), and then transferring it into the finished dish (after cooking, the pasties will be juicy).

7. STEP 7

   

   Beat the minced meat thoroughly again and put it in the refrigerator.

8. STEP 8

   

   When the dough has settled, you can fry the pasties. Divide the dough into pieces weighing 45-50 g, roll them into a thin flat cake.

9. STEP 9

   

   Place the minced meat on one half in a layer slightly thicker than the dough.

10. STEP 10

    

    Cover with the other half, squeeze out the air (so that the pasties do not swell during frying) and press down the edges. Then we pass with the edge of a saucer or a dough roller. We check that there are no gaps!

11. STEP 11

    

    Pour a two to three cm layer of oil into a frying pan, heat well and fry the pasties for a few minutes on each side until golden brown. There is no need to cover with a lid.

12. STEP 12

    

    After cooking, the pasties will be the size of an average palm. It turns out there are twenty of them. Bon appetit!

Comments on the recipe

Oksana Debda

10.11.2023

4.8

How I love pasties, but I couldn’t cook them so that everyone would gasp, the filling was excellent, but the dough came out somehow gummy and not tasty. When I cooked according to your recipe, my whole family was absolutely delighted. I have never tried such delicious pasties and I didn’t know that vodka added to the dough gives such a wonderful effect!