Traditional pasties are known as meat pies, fried in oil. However, such a simple dish actually has a lot of cooking options, determined by different fillings, texture and composition of the dough.
Pick your recipe
Where to begin?
Chebureks with fresh tomatoes and cheese, Karaite, are very popular and easy to prepare. But this recipe can be simplified by eliminating vegetables, and you get a traditional Abkhaz dish - cheese pasties. To bake them correctly, it is worth preparing the dough in advance. Be sure to knead it manually, let it rest, soften for an hour. Then the edge of chebureks will be easier to close up, and they will not tear.
It is also necessary to choose the right cheese for the filling. A combination of hard and soft cheese will be ideal, which will make the taste bright enough, but soft. Therefore, culinary specialists need to pay attention to rennet cheeses (Kostroma, Dutch) or Maasdam and the usual Adyghe cheese, feta cheese or mozzarella. In no case should you add salt to the filling, it is enough there, otherwise the pasties will be bitter.
Ingredients
The simplest and real, really right pasties are prepared from unleavened dough. Of course, now it can be replaced with a ready-made puff or even yeast.
They say that pasties were first cooked in the mountains by shepherds who used spoiled cheese in them. Flour, water and grape chacha went into the dough - the usual products taken with you.
To prepare pasties, you need to take:
For filling:
- 150 g of soft cheese (for example, maasdam);
- 150 g of hard cheese (you can slightly more so that it “holds” the filling).
For the test:
- 4 cups flour 200 g each (if it turns out too soft, then add);
- 1 egg;
- 1 tsp salts;
- 1 tsp Sahara;
- 250 ml of carbonated unsweetened mineral water.