Custard chebureks

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Ingredients for making custard chebureks

Stuffing (any) 500 grams
Premium wheat flour 2 cups
Pure water 1/3 cup
Chicken egg 1 piece
Onion 1 piece
White bread 2 slices
Vegetable oil 1 tablespoon
0.5 teaspoon table salt
Vegetable oil for frying to taste

Main Ingredients Choux pastry
Serving 6 servings
World cuisine

Inventory:

Cutting board, Sharp knife, Measuring cup, Small pan, Worktop, Meat grinder, Rolling pin, Deep fryer, Cooker, Serving dish

Cooking custard pasties:

Step 1: Cook the Choux Dough.

In order to prepare a custard dough, first put a pot of water on a small fire, salt it and add a little vegetable oil. Bring water to a boil and remove from heat. Cool a little so that the water is warm, add half a glass of wheat flour into it, mix well. Then add the egg, keep mixing well. Pour the remaining flour onto the working surface of the table in the form of a slide, put the cooked flour mass in the middle. Knead a tight, smooth dough and let it stand for about one hour.

Step 2: Step 2: Cook the minced meat.

Stuffed meat, thaw at room temperature. Peel onions, rinse under cold running water, cut into 4 slices. Separate the crumb of bread from the crust. Now, onion together with the crumb, pass through the meat grinder and add to the meat. Salt and pepper to your liking. Mix everything thoroughly until smooth.

Step 3: Step 3: Fry the pasties.

Now that the dough is infused, divide it into even balls. Each of them is rolled out using a rolling pin. In the middle of the resulting circle, lay out the filling, now cover one edge with the other and connect the edges. This can be done with a fork so that the edges do not subsequently stick up. Do not overdo it with the filling, otherwise in the cooking process, it will fall out of the cheburek. Deep-fried pasties until golden brown.

Step 4: Step 4: Serve the custard chebureks.

Fill the finished pasties first in a bowl covered with a paper napkin so that all excess fat is stacked from them. Then put it beautifully on a serving plate and serve. Good appetite!

Recipe Tips:

- - In order for the pasties to be even juicier, you can gradually introduce 1 cup of kefir into the minced meat. Then mix it very well.

- - If you do not have a deep fryer - it does not matter! These pasties can also be fried in an ordinary pan with a thick bottom. Put the pan on a small fire, fill in a lot of oil, about 2-3 glasses, cover and chop it well. Then lower there a few pasties and fry until golden.

- - Do not throw out the oil after frying, it may come in handy during the next preparation of pasties. Cool it and drain into a separate jar, tightly close the lid and leave until the next time. Thus, the oil can be used 3-4 times without any harm to health.