Tasty and crispy pasties with cheese and herbs

Kitchen appliances and utensils:

• large diameter stewpan;
• kettle for boiling water;
• deep bowl;
• kitchen rug;
• cutting board;
• grater;
• kitchen knife;
• kitchen scales;
• beaker;
• cling film.

Ingredients

Step cooking

How to knead the dough

1. Pour a glass of boiling water (200 ml) into a deep bowl. Add 0.5 teaspoons of salt and 1 tablespoon of vegetable oil.
   
2. Pour 2 cups of pre-sifted premium wheat flour into a bowl. Knead the dough, stirring the mass with a spoon.
   
3. Wait for the mass to cool so that it can be kneaded by hand. Knead the warm mass by adding a little flour from a serving of 0.5 cups. The dough should be soft and ductile, non-sticky.
   
4. Knock the finished dough into a ball, put in a plastic bag or wrap it with cling film. Refrigerate for 1-1.5 hours to proof. During this time, the mass will cool, gluten will swell well.
   

How to make a filling

1. On a coarse grater, grate 250 grams of hard cheese (Russian, Dutch, gouda, cheddar). Pour the grated cheese into a deep plate.
   
2. Finely chop the washed and dried greens of dill (a small bunch). Pour dill to the cheese. Mix well grated cheese with chopped herbs.
   

How to mold and fry

1. Sprinkle flour on the work surface. If no flour is left, take another 0.5 cup. Take the dough out of the refrigerator and out of the bag (remove the cling film). Roll into a roller with a diameter of about 5-6 cm. Cut the roller into portioned pieces about 3 cm wide. Dip each piece of slices into flour, squeeze, making a workpiece.
   
2. With a rolling pin, roll each portion piece into an oval cake 1-2 mm thick (about 15 cm by 20 cm). The thinner the layer, the more crispy and tasty chebureks will turn out.
   
3. On one half of the workpiece, put 1 tablespoon of the filling with a slide. Cover the filling with the second half of the tortilla.
   
4. Pinch the edges well. Garnish the edge by pressing it with the prongs of the fork. Fashion pasties from all pieces.
   
5. Heat vegetable oil (150 ml) well in a saucepan over high heat. The oil should cover the bottom of the stewpan by 1-1.5 cm or higher. Adjust the amount of deep-frying oil according to the size of your frying pan. A large amount of well-heated oil provides the baking of a bubble, crisp.
   
6. Reduce the heat a little, lower the two pasties into deep fat. Fry until golden brown on both sides for about 2-3 minutes on each side.
   

Chebureks can not be fried all at once. If necessary, put some of the pasties on a board sprinkled with flour, cover the products with cling film. So the workpiece can be stored for 2-3 days, baking them as needed. And chebureks can be frozen. Sometimes knowledgeable housewives call the dish kutabs (this is an Azerbaijani dish - deep-fried flat cakes stuffed with cheese and herbs).

Video recipe

Watch how a skilled housewife cooks pasties on a custard dough in a meaningful video. Viewing will help in baking products to craftswomen and cooks without experience.

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