Chebureks

Category: Bakery products

Ingredients
Sifted premium wheat flour	2 tbsp.
Water to add a little it to flour with an egg, to make a relatively cool dough	about 1 tbsp.
Salt	1/2 tsp
Eggs pre-whipped in a separate bowl	2 pcs.

Cooking method

The trick, however, is not that by mixing these products, you will immediately get cheburek dough. No. The subsequent splendor and aroma of the dough depends on how you knead it (WITH FINGERS OF course !!!).
Everything about everything should take you at least 20 minutes. Only after that, having poured flour on the table and taking a rolling pin, you evenly roll out the dough in different directions, so that you get a sheet no thicker than two or three millimeters.
It is not worth making the pasties large, so then you take a tea saucer with the edges bent upwards, lubricate the edges with water and, firmly applying it to a sheet of dough, squeeze a circle out of it and for future pasties, folding them separately on a surface sprinkled with flour. By this time, you should have minced meat ready, consisting of:
1. Either from 0.5 kg of ready-made pork or lamb mince, which must be turned again in a meat grinder. Or - minced meat made from the meat of the aforementioned animals on your own, given that the meat should be fatty.
2. From two finely chopped onions.
3. One finely chopped bunch of cilantro.
4. 50 grams of butter, previously dissolved and poured into the minced meat.
5. Pinches of ground black pepper and salt to taste (very little).
The minced meat must be thoroughly mixed and then put it one tablespoon at a time on the sliced dough circles so that the minced meat lies only half of the circle. With the second half of the circle, this minced meat is covered, the cheburek is given a flat shape, the dough is stuck together at the edges. Of course, you don't have a special curly machine that blinds the edges, and you are unlikely to be able to handle it correctly. Therefore, connect the edges like this: pin them with your fingers in the manner of dumplings, making sure that the minced meat does not get into the tucks (otherwise you will not glue it). Then, bending the pintucks, give the connection an aesthetic look, like a handmade dumpling. Alternatively, you can try to join the edges by rolling them with the side of the same saucer moistened with water. True, the "seam" is not very reliable.
Fry pasties in a frying pan in which at least 150 grams of vegetable oil has been preheated. Do not rush to turn it over: the dough should be fried until firm golden brown. Put the finished pasties on a paper napkin so that the napkin absorbs excess oil.
From the specified amount of products, you should get at least a dozen pasties.