Tatar pasties

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Ingredients for the preparation of Tatar pasties

1. Lamb meat 700 grams
2. Onions 3 pieces
3. Greens (dill, parsley, spring onion) 1/2 bunch
4. Table salt 2 teaspoons
5. Butter 3-4 tablespoons
6. Premium wheat flour 400-500 grams
7. Boiled water 1.5-2 cups
8. Chicken eggs 1 piece
9. Seasoning for barbecue (or any other for meat) 2-3 tablespoons

• Main Ingredients: Lamb, Flour
• Serving 6 servings
• World cuisineTatar cuisine

Inventory:

Cutting board, Sharp knife, Meat grinder, Kettle, Saucepan (small size), Whisk, Table spoon, Glass, Bowl (small size) - 2 amount, Large bowl, Rolling pin, Wooden board, Large pan or deep frying pan, Paper napkins, Refrigerator, Stove, Serving flat dish

Cooking Tatar pasties:

Step 1: Prepare the meat for minced meat.

Lamb should be washed well with running water, if there are bones, get rid of them by cutting them with a knife. Using a sharp knife on a cutting board moistened with water, cut the meat into slices about the size of 4x4 cm. In a meat grinder, grind lamb into minced meat.

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Step 2: Process the other ingredients for the filling.

Peel the onions, rinse, chop very finely or mince them as you like. But in this case, you will have to squeeze the juice from the onion, otherwise the mince will turn out to be too liquid. Rinse green onions, parsley and dill first with cold water, then sprinkle with hot (boiled in a kettle) and chop on a cutting board.

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Step 3: Combine the ingredients for the minced meat.

Combine minced meat, chopped onions, herbs, mix well, season with spices for barbecue or meat and salt and stir again. For a while, while we are preparing the dough, place the minced meat in the refrigerator on the lower shelf. Place the butter in a small saucepan and melt it over medium heat - it will take 5 - 7 minutes no more.

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Step 4: Knead the elastic dough.

While the butter is melting, gently wash the egg with running water, break into a bowl and beat well with a whisk. Now you need to combine the butter and the egg, add salt and stir. Then gradually add flour (pre-sifted through a fine sieve), while stirring the resulting mass with a tablespoon. The dough should be elastic. Then sprinkle the wooden board with flour, put the dough on it and knead until it stops sticking to your hands.

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Step 5: Form and fry the pasties.

Cut the dough into two or three parts, then roll each very thinly in the shape of a round cake. Mentally divide the cake into two semicircles, on one of which put the prepared meat filling in a not very thick layer, fold it, not forgetting to put a small piece of butter on the filling. The edges must be carefully studded. In big hot pot or pour a deep frying pan with vegetable oil and fry pasties on both sides until tender.

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Step 6: Serve the Tatar pasties.

Put the finished pasties on a paper towel so that the oil is a little glass. Chebureks are served on a large flat serving platter for a second lunch or as a hearty and spicy dinner. You can drink them with tomato juice, if desired. Good appetite!

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Recipe Tips:

- - To prevent the edges of pasties from opening, it is best to press them before frying with a plate or a special device for forming pasties.

- - The size of the cheburek should be about the palm of your hand, the dough should be rolled out very thinly, but not so much that it does not tear.

- - In order for the pasties to turn out to be “correct”, the dough should be insisted for about an hour, and then knead again.

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