Pasties with lamb

For making pasties we need:

for the dough:

2 glass cold water

2 tablespoons lard

2 eggs

900 g about flour
what kind of flour should I choose? we'll show

pinch of salt

for the filling

1,5 kg lamb (plus or minus 100 grams)

2 large bulbs

salt and pepper to taste

To start kneading the dough. This is the most complex and controversial in pasties. On the one hand pasties cook and puff pastry and custard and milk and, like me, from the very simple ordinary test on the water. Each option has a right to exist. But my grandmother always prepared just regular dough, which eventually turned out fine, delicate and airy. The main thing is not to overdo it with flour. Pour approximately 500 grams of flour in a bowl, make the center of the recess, break the eggs, stir and pour the water and melted lard. And then knead the dough, gradually adding flour. Here we need to be very careful that we do not need the dough. Personally, I confess, a little too far while trying to remove the kneading and its consistency (I thought that videoretsept it too abruptly). Not to say that it killed pasties, but grams per 100 flour I overdid that it was enough that the dough was more or less steep. Do not repeat my mistakes. As the dough becomes sticky as it is ready. A single gram flour left or right, otherwise execution. We need not exceptionally resilient dough. Give him a little rest.

In the meantime, let's stuffing. Grind up the lamb in the meat grinder. It is important to buy the lamb with the fat. I have this blade, there is excellent meat and fat are. In addition to meat, we need to grind the onion, I have this Crimean onion, it is very juicy and when this does not produce a strong onion flavor and taste, which many do not like. And fat and the onions we need first of all to get juicy soft pasties. But that's not all.

It is very important to moisten the stuffing. Someone adds to this milk, yogurt or sour cream. My great-grandmother, with excellent farm of cows, however, are always added to water it. Thus in the finished pasties you will get not just the juice from the meat and very tasty broth. Take water, about a Cup and a half, and pour in the meat, carefully stir it and get exactly what we need - moist, juicy meat.

Return to the test. There is better to work in pairs, or even in the top three. First otsyrevaet from the test pieces, longer in their sausages and raises the finger. One sausage thickness of about 1 inch should be sufficient to wrap the index finger three times. Wrapped, took the dough with your finger and put aside. We do this to ensure that the dough was "a little puff". Now take this ball, slightly press it, giving a rounded shape, and roll out into a circle with a thickness of 2, maximum 3 mm do Not forget to pour the working surface with flour, otherwise the dough will stick.

In the center of the circle we impose the filling. The amount should be such that you just could then close cheburek, and then one of my friends with whom I have prepared as much meat in the dough wrapped it then feel cozy during the cheburek not wanted. Put the stuffing, wrapped cheburek (so much so that air doesn't have many), saucer gave him the shape of a semicircle, and the fork has prelusory edge. It's very simple, in fact the matter is this: the first sausage rolls from the dough, the second longer and puts his stuffing, and the third…

Fry pasties. You need to pour into the cauldron of vegetable oil, warm it this well and then lay pasties. We got to cook for two pasties at a time, first for a minute or two fry on one side…

And then flip and fry on the other side. It is worth noting a caveat. If the dough you will be steep, as I have, it pasties will burst. Not all, but after one yeah. Someone puts ready pasties in the fridge, and then cooled fry, someone makes a thick batter. In General, everyone is trying to avoid a situation where pasties begin to burst. The main secret is not to make dough

How to choose a meat grinder. We'll show you.