Meat Pasties Made By the True Expert

Meat Pasties Made By the True ExpertThis man used to work with the Crimean Tatars in a cafe which sold tasty pasties “chebureki”. That recipe had not changed for 50 years! He still remembers how to do it and what the first products he needs are water, two kilograms of flour, salt. The cook starts making dough.

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

The flour needs to be sifted. We make a hill from the flour and a hollow on its top to put salt and 700 ml of water there.

Meat Pasties Made By the True Expert

We start kneading the dough and adding some flour all the time.

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

We also moisture the dough in the process.

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

Then we form the whole piece from the dough and put it aside for an hour.

Meat Pasties Made By the True Expert

It’s good to combine lamb meat or veal with mutton (we need 1kg 200 grams in general). Besides we need to add 400 grams of fat-tail fat to the mince.

Meat Pasties Made By the True Expert

Add some water while chopping the meat.

Meat Pasties Made By the True Expert

The onion should be chopped finely with a sharp knife. Then it must be salted and pressed heavily or beaten with a hatchet. Do not mix the onion with the meat so far.

Meat Pasties Made By the True Expert

The dough should be cut into three pieces and stretched out.

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

Make such roundish pieces from the dough.

Meat Pasties Made By the True Expert

Watch the hands!

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

Look how he does it!

Meat Pasties Made By the True Expert

Sprinkle the pasties with some flour to prevent sticking and put them into a plastic bag for some time.

Meat Pasties Made By the True Expert

Get back to the mince. Onion, chopped fresh herbs – dill and parsley – black pepper and spices as much as you desire, and half a litre of nice broth. What remained from the meat can be boiled to get the broth.

Meat Pasties Made By the True Expert

We start rolling the dough out thinly.

Meat Pasties Made By the True Expert

Put 1,5 spoons of meat on the dough circle and fold it in half.

Meat Pasties Made By the True Expert

Meat Pasties Made By the True Expert

Cut it with a special figure wheel along the seam. They should not lie this way for long!

Meat Pasties Made By the True Expert

We need a lot of oil for frying. Do not use a cheap one. The temperature of frying should be about 220C. The chebureki are fried for about three minutes. The cooking pot should not be too deep. It should be wide.

Meat Pasties Made By the True Expert

What we have are tasty, light, crispy, golden chebureki! It’s pity you can’t feel the aroma!

Meat Pasties Made By the True Expert

Try yourself!

via stalic

9 thoughts on “Meat Pasties Made By the True Expert”

  1. My family is from Crimea and this brought back my happy childhood memories !! My grandma used to cook tons of this stuff and god!! It is never enough !! Never ate anything tastier. It has to be made properly though. Not so easy…

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