How to make choux pastry for chebureks

The combination of pastry and meat in any cooking dish is a win-win, which is always delicious. But many admit that nothing beats a dish such as pasties, where juicy meat wrapped in dough is Golden and crisp, melting in your mouth. The secret of making these pasties – pastry dough.

Choux pastry for chebureks

To prepare the pasties using a dumpling dough, it is quite flexible and the edges of the pasties can be tightly to take to the juice from the stuffing does not leak. But choux pastry can be rolled out even thinner, while it is not torn and it turns out bubbly and crispy. For its preparation you will need:
- 500 g of wheat flour;
- 1 chicken egg;
- 1 tbsp vegetable oil;
- 1 tbsp of vodka;
- 80 g of water;
- a pinch of salt.

Water pour into a small pan, add salt and vegetable oil, mix well and put on the stove. When the water has boiled, reduce the heat, pour into a saucepan 100 g of flour and start to stir it well without removing the pan from the heat. Flour needs to curl up into a tight ball. After that, remove the pan, remove the dough and place it on a Board dusted with flour. When the dough has cooled slightly, make it a thick flat cake, is it a recess in which is put the egg and pour in the vodka.

Turn the cake and start to knead the dough, adding as needed flour. The batter should be thick and not stick to hands. When you knead, wrap in a plastic bag and put it to rest for 20-25 minutes. You can then sculpt pasties.

Some of the secrets of delicious pasties

Good, the correct batter is only half the story. It is important that the minced meat was tasty and juicy. For this bow it does not cut or grind in a meat grinder together with meat. The onions should be grated on a coarse grater or grind in a blender. Then add salt and stir to drain juice.

The dough for pasties will not melt, you can add water, and crushed ice. In water to it before freezing, add finely chopped fresh herbs – cilantro, parsley, dill.

But the special richness of pasties one little onion, minced add more broth or water, it needs to be fluid enough in consistency similar to sour cream. As condiments you can add ground coriander, black and red pepper, a little garlic.

To tightly and securely fasten the edges of the pasties, if no special tools, they rolled the size of a saucer or small plate.

Pasties not frozen like ravioli or dumplings to cook them later. If you have any stuffing and dough, they can just put it in the fridge and finish the rest of the pasties in a day or two. Since the mince is quite liquid, fry the pasties are best as soon as you have them blinded, so it's good to do them together, one person doing it, and the second immediately fried.

Is the advice useful?