Do you rarely cook pasties, because this process takes a lot of time? We will teach you how not to spend a lot of time on cooking, and as a result get a no less tasty dish.
Lazy pasties - the basic principles of cooking
The stuffing for the lazy pasties is prepared in the same way as for the ordinary ones. You can use any stuffing to your taste: pork, mixed, beef or chicken. To chebureks not get dry, add a lot of onions in the filling. It is crushed through a meat grinder or in a blender. For aroma, spices are put in the filling, and fresh or dried herbs. The filling can be not only meat, but also cottage cheese, potato, etc.
Most of the time is spent on kneading and rolling dough. For preparing lazy chebureks, instead of dough, thin Armenian lavash, wafer shortcakes or sheets for egg rolls are used. You can also knead the batter.
Lavash is cut, put meat stuffing on one half and cover with a second layer of dough. Chebureks make, as a rule, triangular shape. If lazy chebureks are made from wafer cakes, then they distribute minced meat evenly onto one cake and cover with a second cake cake. Lightly press and cut into triangles.
Fry lazy chebureks in a well-heated vegetable oil until golden brown and spread on a platter covered with napkins.
Recipe 1. Lazy pasties with pita
Ingredients
any meat - 300 g;
salt;
thin Armenian lavash - six sheets;
freshly ground pepper;
vegetable oil;
bow - three heads;
dill, parsley and cilantro - a big bunch.
Method of preparation
1. Rinse the meat, peel off the films and streaks. Cut into slices and grind using a meat grinder.
2. Peel the bulbs, wash them, cut them into four pieces and place in a blender container. Rinse a bunch of greens, lightly dry on a napkin and send after the onions. Kill all in a small crumb, not bringing to a state of mashed potatoes. Transfer the onion and green mixture to a deep bowl. 3. Add minced meat to onions. Season everything with a mixture of salt and pepper. Stir with a spoon until smooth.
4. Cut each sheet of pita bread into equal squares. Each cut into triangles. It is very convenient to do with kitchen scissors.
5. On one part of the triangle lay out a little layer of meat filling. Fold the triangle in half, covering the minced meat with the second part of the dough. Lightly press with palm. Mince, which came out, carefully assemble a knife or fork. So make all the blanks.
6. Heat vegetable oil in a cast iron skillet. Put in it our triangles and fry until golden brown. Turn and fry for the same amount of time. Serve hot.
Recipe 2. Lazy pasties on the liquid dough
Ingredients
300 ml of ryazhenka;
bow - four heads;
two eggs;
300 grams of boiled meat;
5 g dry yeast;
5 g of salt;
300 g of flour;
sunflower oil;
10 g of granulated sugar;
250 ml of warm water.
Method of preparation
1. Prepare a brew. To do this, combine 100 ml of warm ryazhenka with 5 g of sugar and yeast. Stir and put in heat for a quarter of an hour.
2. In a separate bowl, combine the remaining ryazhenka with eggs, 5 g of sugar and salt. Stir and add the finished brew. Stir again. Gradually add flour and knead the dough, the consistency of homemade sour cream. Pour in warm water and mix. In the end, it should turn out the dough like kefir. Cover the dishes with dough with a clean towel and leave to approach.
3. Cut the boiled meat into small cubes.
4. Peel the bulbs, rinse and finely chop. In a cast iron skillet, heat the vegetable oil. Put the onion in it and fry until golden brown. Now add the boiled meat, season with pepper and salt. Stir, hold on the fire for another couple of minutes and cool.
5. Pour a couple of tablespoons of sunflower oil into the dough bowl and mix. 6. Pour some oil into the preheated cast iron skillet. The fire should be a little more than average. Pour some dough into it to make a small pancake. When its edges are browned, put a little filling on one side and cover it with the other half. It should be in the form of a semicircle. Press lightly and continue frying for another minute. Then turn and fry for another couple of minutes.
7. Put the pasties on the plate, covering it with a napkin. Cool slightly and serve with milk drinks or tea.
Recipe 3. Lazy Pasties with Wafer Cakes
Ingredients
three wafer cakes;
freshly ground black pepper;
Half a kilo of ground beef;
sea salt;
three eggs;
a glass of flour;
large onion head.
Method of preparation
1. Each wafer cake cut into equal squares.
2. Peel and crush the onion head as small as possible. Combine onion with minced meat, season with pepper and salt. Stir.
3. On each square, put a little meat filling and evenly distribute it around the perimeter.
4. Take two small squares and connect them to the minced meat. Press lightly.
5. Beat the egg with a fork until smooth. Add flour to a separate plate.
6. Dip a square in the egg. Then take out and roll in flour.
7. Put the blanks in the pan with hot sunflower oil and fry on both sides until golden brown. Cool slightly and serve with drinks or instead of bread to the broth or soup.
Recipe 4. Lazy Pasties
Ingredients
300 g flour;
spices;
300 ml of boiling water;
salt;
Half a kilo of minced meat;
lean oil;
large onion head;
garlic - two cloves
Method of preparation
1. In no case do not change the proportions of boiling water and flour. These two ingredients should be exactly as specified in the recipe. So, sift the flour in a deep bowl. Carefully pour in the boiling water and start quickly knead first with a spoon, so as not to burn yourself, and then with your hands. Fully cool the dough. 2. Clean the garlic and onion. We place in the capacity of the blender and interrupt. Add garlic-onion mixture to mince. Season with spices and salt. Knead with a spoon.
3. Roll out the dough into a thin layer, sprinkling the surface with flour. Evenly distribute the meat stuffing through it. Fold the dough into a roll. Cut into pieces, two centimeters wide.
4. Each piece is rolled in flour and sent to a cast-iron skillet with preheated vegetable oil. Fry until light rosy, then turn over and fry for the same amount of time on the other side. We spread the ready pasties on a dish, covered it with a paper towel. Serve, cooled to a warm state.
Recipe 5. Lazy pasties with sheets for egg rolls
Ingredients
Half a kilo of pork and beef mince;
coriander;
fresh parsley;
ground black pepper;
half a pound of onion;
sea salt;
100 ml of filtered water;
olive oil;
packaging dough for egg rolls.
Method of preparation
1. Peel the onion, rinse it. Cut half of onion into four pieces and crumble as thin as possible. Place the other half in a blender container, pour in water and smash to a puree-like state. Rinse the parsley bundle, pat dry on a napkin and chop finely.
2. Add chopped onion, greens and onion to the mince. Knead well with a spoon.
3. Take the dough squares. Put the meat filling on one corner. Brush the edges with water and cover with the second half of the dough. It should be a triangle. Then press the edges around the perimeter with a fork. So make all the blanks.
4. Pour olive oil into the cast-iron skillet and heat it well. Put our blanks in the pan and fry on both sides, one and a half minutes on each. Put the ready-made lazy pasties on the dish, having previously covered it with a napkin so that it absorbs the excess fat.
Recipe 6. Lazy pasties with minced meat, cheese and greens
Ingredients
two packs of thin pita;
300 grams of minced meat;
fresh greens;
spices;
100 grams of cheese;
sea salt;
egg.
Method of preparation
1. Defrost ready minced meat and place in deep dishes. Coarsely grate cheese. Wash greens, dry on a napkin and chop finely. Add cheese and greens to mincemeat. Mix gently with a fork.
2. Beat the egg in a separate bowl.
3. Each sheet of pita cut into equal squares. Put the cheese and meat stuffing on one corner. Smear the edges of the pita with a beaten egg with a silicone brush. Cover the filling with the opposite end of the dough and seal the edges of the pita.
4. Fry lazy pasties in a well-heated vegetable oil until golden brown on both sides.
Lazy Pasties - Tips and Tricks
- To prevent the edges of pasties from falling apart during the frying process, brush them with water or a beaten egg.
- It is advisable not to add water to the mince, as pita can soften and it will be difficult to shift it to the pan.
- To make the chebureks juicy, keep the onion-to-stuffing ratio 1: 1.
- Onion must be shred very finely, or chop it in a blender.
