A simple option for homemade baking is very convenient if you have a package of dough at hand in the freezer. I present a step-by-step recipe with a photo of pasties from a purchased dough with veal. Video recipe.
Traditionally, pasties are prepared with unleavened dough, which, in principle, is not difficult to prepare. But you can simplify your work even more and make pasties from purchased dough with veal. This is a very quick way to make homemade cakes. Because literally in 30 minutes you can already feast on a delicious dish. The dough is defrosted very quickly, and pasties from it are no less tasty than from a simple dough.
For such baking, both regular puff pastry and puff pastry are suitable. Today I have a puff-yeast dough with which pasties are very tasty. The difference in taste between purchased and homemade pasties is simply enormous. No matter how beautiful the cheburek looks in public catering points, it can be called the most delicious and real only if it is prepared independently, even from purchased dough. By the way, chebureks can be stuck for future use and frozen. Then, when necessary, just defrost it and quickly fry it in a pan in oil. Crisp, juicy filling and magical aroma will be provided for you. And now we look at the recipe with a photo and go to the kitchen to cook delicious pasties from purchased dough with veal.
See also how to make pasties from unleavened homemade dough.
- Caloric content per 100 g - 295 kcal.
- Servings - 3
- Cooking time - 30 minutes, plus time to defrost the dough
Ingredients:
- Frozen puff yeast dough - 300 g
- Flour - 1 tablespoon for sprinkling the work surface
- Onions - 1-2 pcs. depending on the size
- Veal - 400 g
- Mustard - 1 tsp
- Garlic - 1-2 cloves
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 0.5 tsp or to taste
Step by step cooking pasties from purchased dough with veal, recipe with photo:
1. Wash the meat with cold running water, dry it with a towel and twist it through a meat grinder with a medium wire rack.
2. Peel the onions and garlic and pass through a press in the same way.
3. Add mustard, salt to taste and black pepper to the minced meat. Mix well. If it is dense, pour in some drinking water or broth. This will make the filling juicier.
4. Defrost the dough naturally without using a microwave oven. It is best to do this slowly, on the bottom shelf of the refrigerator. Then sprinkle the countertop and rolling pin with flour and roll out the dough into a thin layer of about 3-4 mm. Using a plate, cut out a round dough with a diameter of about 20 cm.
5. Place the minced meat on half of the dough and spread it in a thin layer of about 5 mm. If there is a lot of meat, then it can be badly fried inside.
Tuck the free edge of the dough and cover the filling. Connect the two layers of dough well together so that the filling does not leak out during frying. For beauty, you can walk along the edge of the cheburek with a fork, leaving the teeth.
6. Pour vegetable oil into a frying pan and heat well. Put the cheburek and fry on medium heat on both sides for 2-3 minutes until golden brown. Put the finished pies on a paper napkin so that it takes away all the excess fat. Eat pasties made from purchased dough with veal immediately after cooking, because after cooling, the dough will be saturated with the juice of the filling and will lose its crispy quality.
See also a video recipe on how to make pasties from ready-made dough.
