I present to your attention incredibly delicious, the most successful and simple recipe for pasties with minced meat cooked in the oven.

As soon as I didn't cook pasties, and with, and with, and even fried, all these recipes are united by frying in a pan. Today I decided to cook a less high-calorie dish. It is dedicated to those who are on diets, while madly in love with pasties, but do not eat them because of the way they are prepared.

For cooking you will need:

• Minced pork - 300 gr.
• Bow -2 pcs.
• Flour -300 gr.
• Egg -2 pcs. (1 piece in the dough, the other to grease the baked goods)
• Water -100 ml (boiling water)
• Salt and pepper to taste.
• Vegetable oil -3 tablespoons.

Cooking the filling.

Recently, I do not twist minced meat through a meat grinder, but cook it in a food processor. It finely chops the minced meat into small pieces.

Since we will cook pasties in the oven, the filling must be fried in advance so that the filling does not look like a boiled dumpling when biting.

Therefore, peel the onions, cut them into small pieces.
Fry the onions in vegetable oil until golden brown,
then add the minced meat. Stirring occasionally, fry for 10-15 minutes.

Cooking the dough.

In a deep bowl, mix the flour with the chicken egg.
Add boiling water and a pinch of salt. We knead the dough. Knead until your hands are clean.

Cover the dough with a plastic bag and let stand for a few minutes.

We form pasties.

Divide the dough into portions. Roll out each part into a thin cake, but you should not roll out a very thin one. Otherwise the dough will be dry. Put the filling on one half of the cake.
Spreading the filling evenly over the surface. Cover the filling with the second half of the dough, pinching the edges. You can use a fork for decoration.

We spread the pasties on a baking sheet, first put parchment paper on it.
Coat the chebureks with an egg, beaten until smooth.

We bake pasties for 25 minutes at 180 degrees.

Chebureks with minced meat cooked in the oven ready. Enjoy the taste. Bon Appetit.

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover of Ethyl Alcohol, Alcohol and Alcohol-Containing Products" (Collected Legislation of the Russian Federation, 1999, N 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who produce products containing ethyl alcohol, not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Production and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten non-taxable minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information almost word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their manufacture (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

Are considered successful pasties with juicy filling, soft edging and tender dough. The latter, by the way, turns out to be quite lush and bubbly when mixed. Delicious pies with meat or any other filling are known and loved by many, if not all!

The only drawback of pasties is frying in a pan with a large amount of oil, which then cannot be washed off the stove and kitchen walls. What if bake them in the oven? Surprisingly, the products are no worse than fried, and the cooking time will take half as much.

Ingredients

Preparation

1. 1 Sift flour, add egg, stir vigorously, then add butter, repeat.
2. 2 Warm the water slightly and salt. Pour into flour, knead the dough and refrigerate for 2 hours.
3. 3 Add finely chopped onion to the minced meat, salt and pepper.
4. 4 Divide the dough into portioned equal pieces and roll each thinly.
5. 5 Lay out the filling, connect the edges with a fork.
6. 6 Cover the baking sheet with parchment, lay out the pasties. Lubricate the products with a beaten egg, if desired, sprinkle with grated cheese. Cover the pasties with foil so that it does not touch the products.
7. 7 Preheat oven to 200 degrees. The total baking time is 30 minutes: 15 minutes under foil and 15 minutes without it.

Homemade baked goods simply cannot be tasteless just because they are made for their loved ones and friends, which means that the recipe for cooking must be the best. Of course, an experienced hostess already has in her arsenal more than one option for making delicious pies or cakes, and it can be difficult for beginners to make a decision if there is no proven recipe at hand. Today we are happy to share our recipe for making yeast pasties with meat filling, which will tell you in detail and show the whole process from making dough to baking delicious pies. We already have it on our site, today it will be baked pasties in the oven.

It only seems that there is a lot of work with homemade pasties, but in reality everything is simple. The dough for them is kneaded in just a few minutes, you don't need to make sure that it runs away, and pasties are baked in the oven quickly. So do not waste time looking for other recipes, you can assume that you have already found what you need - there will definitely not be those who refused to take a sample.

step by step photo recipe

Ingredients:

• flour - 2.5 cups
• fresh yeast - 20 g,
• warm water - 1 glass,
• salt - 1 pinch
• sugar - 3 tbsp. spoons,
• vegetable oil - 5 tbsp. spoons.

Ingredients for the filling:

• any minced meat - 300 g,
• bow - 1 head,
• salt to taste
• black pepper to taste.

Cooking process:

Knead the dough for pasties as follows: dissolve a small piece of fresh yeast in a bowl of warm water, add granulated sugar and salt, pour in vegetable oil and, finally, add flour.

When the dough thickens and hardly begins to turn with a spoon, put it on the table, knead it with your hands, roll it into a ball.

Cover with cellophane wrap and take to a cold place for about an hour or a little longer. During this time, the dough will significantly increase in volume, become soft and airy.

In the meantime, the dough is waiting in the wings, you need to prepare the filling for the pasties. Minced meat from beef, pork, chicken, lamb or from a mixture of any types of meat (according to your preference) should be salt to your liking, pepper and add the onion, chopping it finely. You can not add a raw egg, but you can pour in water or milk if the minced meat is dry.

Separate a piece the size of a chicken egg from the dough, roll it out with a rolling pin, place the cooked minced meat in the center, pinch like a regular dumpling.

The dough for pasties does not contain animal fats, milk and eggs. People who adhere to fasting can make themselves such pasties with stewed cabbage or potatoes with fried onions, as in the photo.

Put the chebureks on a dry baking sheet and put in the oven, but first you need to heat it up. Bake at 180 degrees. Baking time approximately 25 minutes.

Ready-made baked pasties have a beautiful appetizing appearance. Before baking, pasties can be greased with egg yolk, or you can not grease with anything.

That's all. Sit at the table. Hot and delicious yeast pasties are already waiting for you.

Bon Appetit!

Step 1: prepare the onion.

We peel the ingredient with a knife. After - we rinse under running water and wipe with a paper towel. On a cutting board, cut the onion into four pieces with a knife and finely chop each onion piece.

Step 2: prepare minced meat for Cheburek.

Pour a small amount of vegetable oil into the pan and put on high heat. When the oil starts to warm up, make the fire slightly less than average and put the beef and minced chicken in the container. With constant stirring with a wooden spatula, fry the ingredients until half cooked. Then - I will put the chopped onion into the frying pan to the minced meat and sprinkle everything with spices. Having mixed everything well with a spatula, fry until the meat components are completely ready, and the onion acquires a delicate golden color.

Step 3: prepare the dough.

Pour water into one bowl and add sugar and salt. Mix everything well with a tablespoon until the constituent components of the solution completely dissolve in the water. Sift the flour into another bowl using a sieve. Thanks to this process, the flour component will be saturated with oxygen, and the dough will breathe. In the middle of the flour slide, make a depression with your fingers and pour in sweet-salty water, vegetable oil and vodka. Do not forget to pepper our mixture with ground black pepper. Knead the firm dough with your hands in a bowl. Then we spread it on the kitchen table, powdered with flour, and knead the dough several more times on a flat surface, giving it a rounded shape. After - put the test ingredient back in the bowl and, covering it with paper napkins so that it does not weather, we leave for 30 minutes infuse. After the allotted time, again knead the dough on the table from the edge to the center of the product. Then we put it back in the container, cover it with napkins and leave it still for 30 minutes infuse.

Step 4: prepare Crimean (baked) pasties.

Using a rolling pin, roll out the dough on the kitchen table into a thin layer, approximately 2-3 mm. And now a saucer with a diameter 15 centimeters, using a knife, or pressing down on the dishes with our hands, cut out small flat circles from the dough. This will be the basis of our future Chebureks. We put our filling on each half of the test circle - 1.5 tablespoons... Do not forget to level the minced meat so that it is evenly distributed over the entire surface of the dough. And now, having covered the filling with the second half of the dough circle, we cover the dish well with our fingers along the edge of the dough, so that during the cooking process the dough does not stick out and the minced meat does not flow out of it. Meanwhile, cover the baking sheet with baking paper. We put our future Crimean pasties in a container at a short distance from each other. Using a fork, we make a border around the edge of each baking, gently pressing the inventory. Then evenly water each cheburek with the remaining oil after frying the filling. You can use a teaspoon for this action. We bake in the oven at a temperature 200 ° C until the dough is completely covered with a golden crust.

Step 5: serve Crimean (baked) pasties.

After baking, we transfer it from the baking sheet to paper towels so that excess fat can be drained from the cheburek. And then - we can treat everyone, serving pastries on a platter for serving. And what delicious and aromatic Crimean baked pasties are obtained! Your friends and family will be enchanted by the crisp crust of the dough and the unforgettable aroma of the filling of these pastries. Crimean pasties are completely not fatty and very satisfying. You can take them with you to nature or refresh on the way, and sometimes just treat yourself to delicious pastries. Enjoy your meal!

- - You can chop the onions for the filling as you like! If you want not to feel the onion taste in the minced meat, then the vegetable can be simply chopped finely on a cutting board with a knife.

- - Be sure to take only fresh minced meat or, if you have free time, it is better to cook it yourself from pieces of meat, using a meat grinder with a medium grill.

- - When you put the filling on the dough circle, squeeze it lightly with a spoon on the sides of the pan so that your minced meat does not float in oil, and the Chebureks do not turn out fatty inside.

- - Before placing the dish on the baking paper, the surface can also be greased with a little vegetable oil or the oil left over from the filling.