Ingredients (20 pieces):
4 tablespoons flour
1 egg
1 tbsp vegetable oil
2 tablespoons milk

For filling:
700 g fillet of lamb
5 medium onions
Salt and freshly ground black pepper

To test the water vkipyatite 1 + 1/3 cup with salt and maslom.Ochen quickly brew it ½ st flour, stirring lumps and let ostyt.Dobavte egg and milk, peremeshayte.Postepenno add the remaining flour, knead testo.Ono should not stick their hands, if sticky, add a little more-muku.Zavernite plenku.Dayte to infuse for at least 1 chasa.Za this time, knead the dough again.

For the filling lamb miss out on myasorubke.Luk finely chop, mash in a mortar with salt and meat and luk.Dobavte pertsem.Smeshayte 1 / 2- 3/4 cup vody.Vsё mix well.

For each tchebourek, cut from the dough ball about the size of a ball ping-pong table, roll it into a pancake thickness of 2 mm.Vozmite minced (about 1 tbsp), flatten it by one half of the cake, cover the second half and press down the edges. Rolled on edge special machine or the edge of the saucer and make sure it was not on the seam gaps or cracks.

In a deep skillet heat the vegetable oil 2-3 cm and cook pasties portions, turning one time, over medium heat until golden brown, 4 minutes on each storony.Posle frying size of an average tchebourek will ladon.Vykladyvayte ready pasties on paper towel to stёk fat. Serve hot.

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