Mini pasties made from choux pastry
12 servings
120 minutes
Mini chebureks made from choux pastry are a refined embodiment of a traditional Caucasian dish, where delicate crispy dough envelops juicy meat filling. The choux pastry gives them a special lightness and airiness, while the meat filling infused with spices makes them incredibly appetizing. They are deep-fried to create a golden crust that retains rich juice and intense flavor inside. These mini chebureks are perfect for cozy home gatherings, festive tables, or simply enjoying a true gastronomic masterpiece. They pair harmoniously with sauces, fresh vegetables, and a glass of tart wine. This is not just a dish but a tradition that unites generations and brings joy to every bite.
1
Boil water with oil, immediately add 1 cup of flour and let it cool.
- Water: 0.5 glass
- Vegetable oil: 0.5 l
- Wheat flour: 4 glasss
2
Add an egg and vodka. Gradually add flour and knead the dough; it should not stick to your hands.
- Chicken egg: 1 piece
- Vodka: 1 tablespoon
- Wheat flour: 4 glasss
3
Let the dough rest for at least 1 hour (cover it), knead once during the process.
4
Knead the minced meat, add grated onion, salt, black pepper, and finely chopped garlic. Pour cold water into the minced meat.
- Ground meat: 700 g
- Onion: 400 g
- Salt: 0.5 teaspoon
- Vegetable oil: 0.5 l
5
Cut the dough into pieces and roll out very thin flatbreads with a diameter of about 10 cm.
6
Place the minced meat in small portions, leaving space for the juice that will be released during frying.
7
Fry for 1-2 minutes on each side over medium heat in a large amount of oil (in a deep fryer). Place the finished chebureks on a paper towel.
- Vegetable oil: 0.5 l
