The dough for pasties prepared in the same way as for a lean brushwood. Slide sift 4 cups of flour, make a well and pour in 8 tablespoons of vegetable oil, and 1.25 cups of boiling water in which dissolve 0.5 teaspoon salt and 1 teaspoon of sugar. The boiling water will make the dough soft and plastic, and a small amount of sugar will give a Golden crust when frying. Pasties will be juicy at the expense of filling, and the dough will be dense enough to not skip the juice. Knead the dough, cover it with a cloth and leave in a warm place for 20 minutes.

For the amount of dough you will need 600 g of meat or chicken. Put 2 onions, finely chopped or minced, 2-3 cloves of minced garlic, salt and pepper to taste. Add the minced meat 200 g of sour cream or cream - these dairy products pulled beef, will not allow it to spread, and the finished pasties will emit delicious meat juice.

Cut the dough into pieces and roll out each to a thickness of about 3 mm. Cut the dough into circles the size of tea saucers. Put on each circle a tablespoon of the filling and carefully zasypnica edge to frying leaking juice.

Heat the skillet sunflower oil and fry pasties on both sides under the lid. You can cook all at once, if you are expecting guests and going to the table hot dish. But if you do the pasties in reserve, you can put them in the freezer on a floured plastic wrap and fry as needed.