Juicy, tender, layered - the best mini chebureks.
Today I decided to pamper my family with incomparable pasties. I make them mini sizes so that it is convenient to eat. To make such pasties is not difficult and quite fast. The dough needs to be rolled thinly, and fry over medium heat so that the stuffing from minced meat has time to cook. Put spices to taste, with the filling you can also experiment. But the dough in this recipe is perfect, soft and tender with bubbles. Give it a try!
Recipe:
Flour - 350 g
salt - 1/2 tsp
vegetable oil - 1 tbsp.
boiling water - 250 ml
For minced meat:
any stuffing - 400 g
onion - 1 pc
salt - 1 tsp without slide
pepper - 1/2 tsp
dill and parsley
1 clove of garlic cold water - 100 ml