Home Vegetables How to bake pasties. The most delicious pasties. Recipe dough as in pasties

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How to bake pasties. The most delicious pasties. Recipe dough as in pasties

Chebureks with a crispy, tender crust and juicy aromatic filling will not leave anyone indifferent. The most delicious dish is always homemade. Indeed, in this case, the hostess will use only the highest quality ingredients, and put her soul into the treat. The main thing is to be able to cook tasty crispy dough for chebureks, because the result of the entire culinary experiment depends on it.

The classic recipe for crispy chebureks suggests using a minimum of products. Indispensable among them will be melted butter (6 tbsp), also used: 450 ml of water, 10 tbsp. flour, 1 tsp. sugar and salt.

Salt, sugar and melted butter are poured into a warm liquid.
Flour is sifted into a separate deep container, a recess is made in the middle of the resulting hillock, into which oily water is poured in minimal portions.
The dough is thoroughly kneaded on a floured surface.
When the mass becomes elastic and homogeneous, it must be removed in the refrigerator for 60 minutes.

The amount of sugar in the dough should be minimal. Otherwise, the crust will quickly burn, and the internal content of the dish will not have time to reach readiness.

Recipe with vodka

Vodka is added not only to sweet brushwood. This ingredient also makes chebureks crispy. 1 tbsp will be enough. alcoholic drink. In addition to it, it is taken: 420 g of flour, 220 ml of water, 2 tbsp. vegetable oil, a pinch of salt and sugar.

Sugar and salt are added to the water. After pouring vodka, the components are thoroughly mixed.
Gradually, the sifted flour is poured into the liquid. It is best to add it in just a few tablespoons.
Lastly, oil is added to the mass.
The dough should be tough and tight. As soon as it begins to unstick from the hands, the mass is transferred to the bag and sent for half an hour in the cold.

Such a dough will turn out to be quite bland, so the main amount of spices and seasonings should be added to the filling.

On mineral water

The use of mineral water allows you to cook the dish exactly as in the most popular pasties. Water should be highly carbonated (450 ml). Also used: 2 eggs, 8 tbsp. flour, 4 tsp sugar and 2 times less salt.

The mineral water, which has just been opened and has not yet got rid of gases, is poured into a bowl. Salt and sugar are immediately sent there.
After stirring, eggs are driven into the liquid with a whisk. You just need to mix the ingredients well, but do not beat the mass until a thick foam appears.
The flour is sifted into a wide container, and a depression is made in the center of the mound formed, into which water with eggs is poured.
Then you can start kneading the dough with a wide spoon or hands lubricated with any vegetable oil.
When the mass ceases to stick to the fingers, it is transferred to the table and thoroughly washed. This will add elasticity to the dough.

The finished mixture is removed in the cold for about 25 minutes. To do this, it must be wrapped in cling film or a bag.

On kefir

Many housewives prefer cheburek dough on kefir. His recipe is very simple and understandable even for novice cooks. To prepare such a test, you need to take: 1 tbsp. low-fat yogurt and about 4 times more flour, 1 egg, a pinch of salt.

Kefir is slightly warmed up and poured into a deep bowl.
An egg is driven into the liquid and salt is added.
When all the components are thoroughly mixed with a whisk or mixer at minimum speed, you can add the sifted flour to them a couple of times in portions.
As soon as the mass begins to thicken, it must be shifted to the work surface and kneading is continued there.

Ready-made crispy dough for pasties on kefir will be elastic and not sticky to your hands.

On milk

The most delicate cheburek dough is prepared with the addition of fat cow's milk. In addition to this ingredient (230 ml), it is also used: 3 tbsp. flour, coarse egg, 2 tbsp. butter, 2 pinches of salt.

The milk is slightly warmed up, after which salt and any vegetable oil. It can be not only sunflower, but also olive, corn. Some housewives even use walnut oil.
An egg is beaten into the liquid with a whisk. The mass should become homogeneous.
Flour is poured into the dough in small portions, and the products are kneaded by hand. When it becomes difficult to continue the process in the dishes, you need to move to the work surface.
The mass is carefully kneaded by hands in different places. The main thing is not to overdo it at this stage, so as not to make the dough too tight.
The resulting mass is covered with a towel and left at room temperature for half an hour.

Choux pastry for chebureks

Such a recipe is somewhat more complicated, but the result will definitely please the hostess and all the household. Choux pastry for chebureks goes well not only with meat, but also with cheese filling. To prepare it, you need to use following products: 4 tbsp. flour and 2 times less boiling water, chicken egg, 40 g butter and 2 tbsp. vegetable, a pinch of salt.

If the house has food processor, then it will greatly facilitate the task of the cook. Flour, salt are poured into the device and vegetable oil is added. The combine will be engaged in kneading the dough.
Butter is cut into pieces and placed in boiling water. Once milk product melts, it needs to be poured in a thin stream while still hot along with water to the flour.
An egg is driven in there, and the mass is brought to uniformity.
Gentle elastic dough from the combine it is transferred to a clean surface and lightly kneaded by hand. Additional flour is not needed, since the mass should not already stick to the fingers.

You can use the dough for shaping chebureks after it lies in the cold for at least half an hour.

Recipe for crispy egg dough

Egg pastry dough is usually cooked in boiling water. It can be called budget, as the recipe includes only the simplest products available. Among them: 3 eggs, 450 g flour premium, 170 ml of boiling water, 2 tbsp. sunflower oil, salt to taste.

Well-sifted flour is poured into a deep bowl.
Salted boiling water from a freshly boiled kettle is poured into the same container. The ingredients are carefully mixed with a spoon, as they will be very hot.
Once the products have cooled slightly, you can add eggs and butter to the mass. The ingredients are kneaded again so that their consistency is homogeneous.
The finished dough should not stick to your hands. At the same time, it retains its softness and elasticity.
Cover the mass with a lid and leave for 25 minutes at room temperature.

After the specified time, you can start sculpting chebureks.

How to sculpt and fry pasties?

While the dough will infuse for 20-25 minutes in the refrigerator or at room temperature (it will become softer, more elastic), it's time to start preparing the filling for them. If the products have undergone heat treatment, then they will need to be pre-cooled before stuffing pasties with the selected ingredients.

Flat round blanks are rolled out of dough slices. They must be thin enough. Minced meat with various additives is placed on the half of each blank, after which it is covered with the second part of the dough. It remains only to securely seal the edges with your fingers. To make the treat more appetizing and attractive, you can use special curly knives for cutting dough blanks. They are usually used in large pasties and allow you to make the edges of the dish ribbed.

When frying the pies under discussion, oil will be used in large quantities. Chebureks should swim in it. It is very convenient to cook them in a cauldron or deep fryer.

So that the dough is covered with bubbles and a golden crust, and the filling has time to cook well, you need to lower the pasties only into hot oil. The container is not covered with a lid, otherwise the condensate will fall into the heated fat and “shoot” strongly.

Good afternoon. Today we are preparing very tasty, satisfying and loved by all homemade pasties with meat.

Ingredients:

For test:

1.5 cups of water (boiling water)
1 egg
4.5 cups flour
2 tbsp. tablespoons of vegetable oil
0.5 tsp salt

For minced meat:

800 gr minced meat (50 * 50 pork-beef)
a lot of onions for an amateur
1.5 cups of water
salt, pepper, seasonings to taste
1 cup sunflower oil for frying

How to cook delicious pasties at home

First, prepare the crispy dough for homemade chebureks. Pour 1.5 cups of boiling water into the bowl for kneading the dough. Be sure to have cool boiling water. Add salt, vegetable oil and stir until the salt dissolves. Now you need to boil the flour. Pour a glass of flour, and knead so that there are no lumps left.

If you do not brew flour, knead in cold water, then the dough at the edges turns out to be hard. And if kneaded in this way, the dough turns out to be tender, bubbles well, and is not hard at the edges.

During the time that we will knead the dough, the water and flour will cool enough and then we will add the egg. When the egg is added, knead again into a homogeneous mass.

Next, add a glass of flour and knead the dough. The dough should be very firm. Almost as firm as dumplings. See the amount of flour on the dough, you may need a little less or a little more.

Then we cover the dough with a towel and while we remove it, it should lie down and ripen a bit, then it will be much better. In the meantime, let's start cooking minced meat for chebureks.

How to cook juicy minced meat. Stuffing for chebureks

To make the minced meat juicy and tasty, mix beef and minced pork equally. Add to it the onion, cut into small cubes. You can, of course, scroll the onion along with the meat in a meat grinder, as you like. Salt to taste, add ground pepper red and black, greens, you can add coriander if you like. Add any spices and herbs you like. And so that both salt and spices are well felt, because the taste of the filling is a little lost in the dough.

Now you need to knead the minced meat with your hands. Then we will definitely add water so that the minced meat is juicy and wet, then you will get chebureks with juice in the middle, juicy.

We add water last. For 800 g of minced meat, about 1.5 cups of water will go.

Now let's start rolling out the dough. You can roll out the dough in one layer and then cut it out under a saucer, or you can roll it separately for each cheburek. For chebureks, the dough needs to be rolled out thinner.

Another important feature in the preparation of chebureks. More sunflower oil is needed so that they are not fried like pies, but completely in oil. Then the dough will bubble and be beautiful and tasty.

We spread the minced meat not in the middle of the rolled out dough, but on one half. Do not spare meat in pasties, the more meat, the tastier they are.

We cover the minced meat with the other half and, without pinching the edges, slightly flatten the minced meat with our hands. Then we crush the edges with a fork or you can just use your fingers, expelling air from the cheburek.

While sculpting pasties, you can put the oil to heat. It must be heated almost to a boil. To check whether the oil is hot or not, throw a piece of dough into the pan, if it boils, then the oil is ready. We put chebureks.

So that the pasties do not burn and the meat has time to fry, fry over medium heat. If in time, then they are fried for about 3 minutes on each side.

Everyone Bon appetit. Be sure to try this recipe, you will love these delicious, crispy chebureks. Homemade chebureks cannot be compared with what they sell in stalls.

In fact, chebureks are just semicircular pies made of unleavened dough. Its recipe can be infinitely varied by adding different ingredients: kefir, milk, butter, soda, mineral water and even vodka.

Recipe as in cheburechny

Flour, plain water, a little bit of additives, stuffing - that's all you need for crispy chebureks. To prepare the dough, add flour to boiling water and mix immediately.

You will need:

600 grams of wheat flour;
300 ml of water;
chicken eggs - 1 piece;
refined oil - 35 ml;
table salt - 8 grams.

Cooking time: 45 min.

How to make delicious crispy dough for chebureks:

Step 1. Pour 300 ml of water into the pan, add a teaspoon of salt, pour in refined oil. Wait for the liquid to boil, and immediately turn off the stove.

Step 2. In hot water pour 120 g of flour, stir thoroughly so that there are no lumps.

Step 3. Cool the dough. And when the mass becomes warm, add the egg, beat.

Step 4. Pour the rest of the flour into the resulting mixture in small portions. Knead with your hands until the dough becomes elastic.

Step 5. Cover the lump with a damp cloth or cling film. After 30 minutes, you can start sculpting pasties.

Crispy dough with vodka for chebureks

In this recipe, one ingredient may confuse you - vodka. But do not worry, vodka is used as a baking powder, and it will not be felt at all in ready-made chebureks.

Required set of products:

650 g baking flour;
350 ml of plain water;
a tablespoon of vodka;
chicken eggs - 1 piece;
refined oil - 40 grams;
salt - half a teaspoon;
granulated sugar - 5 grams.

To knead the dough, you will need: 45 minutes.

Pour water into the pan, add oil, salt and boil;
Brew immediately in a hot liquid 160 g of flour, mix the lumps thoroughly, let cool;
Tip: in order to achieve the perfect consistency, it is very important to thoroughly stir the flour brewed in boiling water;
In another bowl, mix well the remaining flour with the egg, salt, sugar, vodka;
Combine the contents of the two containers and knead a tight dough. Then wrap it in a bag or cling film. 30 minutes is enough for the dough to “rest”.

Dough for chebureks with mineral water bubbles

To make the dough “bubbly”, add a little vegetable oil to the liquid mass.

For cooking you will need:

250 ml of table mineral water (with gases);
300 g wheat flour;
20 ml of vegetable oil;
sugar + salt - half a teaspoon each.

The whole process will take: about 40 minutes.

Cooking:

Cool the mineral water in advance;
Put salt, sugar into a deep bowl, pour in mineral water, stir until they are completely dissolved;
In a bowl with mineral water Start gradually adding the sifted flour. In the process, stir with a whisk to make the mass homogeneous;
When the consistency of the dough is similar to pancake, add vegetable oil. It will give fried pasties bubbles;
Add the rest of the flour and knead with your hands until the dough is smooth. It must definitely “rest”, so wrap it in a film and leave it for 40 minutes.

Delicious crispy kefir dough for chebureks

Kefir added at the right time will make unleavened dough tenderer. Yes, and the taste and color of such pies will be more interesting.

Ingredients:

flour - 0.6 kg;
kefir (fat content 3.2%) - 250 ml;
chicken eggs - 1 pc;
salt - 10 g.

Cooking time: 45 min.

Cooking:

In a wide bowl, beat the egg with salt, add kefir. Stir with a whisk;
Sift the flour, then pour in small portions into the kefir mixture;
Put the resulting mass on the work surface, knead until the lump of dough becomes smooth;
Cover with a clean, slightly damp towel. After 40 minutes, you can start sculpting.

Milk dough recipe for delicious chebureks

Everything is elementary, you don’t even need to be smart. Just the usual unleavened dough, in which water was replaced with milk, this does not affect the taste in any way, but the pie turns out to be tender and ruddy.

Required set of products:

flour (highest grade) - 0.5 kg;
egg (first category) - 1 piece;
milk (fresh) - 300 ml;
salt (cooking) - 10 g;
soda (food) - on the tip of a knife.

Cooking time: 40 min.

How to do:

Step 1. Combine the sifted flour with soda.

Step 2. Break the egg into a bowl, salt, stir.

Step 3. Combine the egg mixture with milk, beat with a regular whisk.

Step 3. With constant stirring, add flour to the milk mixture.

Step 4. Roll the dough into a ball, knead it with your hands until it becomes smooth and plastic.

Step 5. Wrap with a damp cloth. Before sculpting, the dough should rest for at least half an hour.

Classic variant

No doubt, chebureks are delicious. But the most important thing for the hostess is that this dish is very easy to prepare and you can easily make it yourself in your kitchen.

For classic test you will need the following products:

0.8 kg of sifted flour (grade "highest");
hot water (almost boiling water) - 200 ml;
cold water (almost ice cold) - 200 ml;
refined vegetable oil - 60 ml;
table salt - 8 grams.

Required cooking time: 40 minutes.

How to do:

Step 1. First, divide the flour, salt into two identical parts. Divide into separate, but deep enough bowls.

Step 2. Prepare custard option dough: pour boiling water into the first bowl with flour, knead quickly so that the mass is without lumps.

Step 3. Prepare an unleavened dough: pour into the second bowl with flour cold water knead as usual.

Step 4 Combine both versions of the dough, pour in 60 ml of refined oil, mix well. You will get a uniform, elastic ball that does not stick to your hands.

Step 5. Wrap the ball formed from the dough with a damp cloth, you can also use cling film. Put on the shelf of the refrigerator for half an hour.

Step 6. Put the chilled and sufficiently “rested” dough on the desktop, form bundles from it, cut them into identical pieces. The size of the rolled cakes depends on the personal preferences of the cook. Many people like big pies, but there are those who like small pasties, literally one bite.

How to cook pasties

To make pasties tasty and juicy, you will need:

flour (highest grade) - 0.5 kg;
purified water - 200 ml;
refined oil (olive) - 5 g;
table salt - a pinch;
lamb + pork - minced meat 150 g each;
peeled onion - 150 g;
meat broth- 50 ml;
cilantro - 1 bunch;
parsley - 1 handful;
refined oil - for frying.

Cooking time - 1.5 hours. Calorie content of 100 g - 435 kcal.

How to cook:

If desired, you can cook any filling. You can make pasties, for example, with one beef, you can make cold cuts, and also prepare an option for those who do not eat meat. Any fillings are possible, both traditional from cottage cheese and greens, and the most unexpected ones from pollock.

Here are some of the most popular options:

chopped greens mixed with salt and beaten egg;
cabbage (for this you need to chop it, chop the onion, grate the carrots, stew everything in a pan and add some spices);
pollock fillet, minced together with onions, seasoned with spices and butter;
cottage cheese seasoned with salt, pepper and chopped herbs;
beef, forgiven through a meat grinder and mixed with chopped peeled tomatoes, chopped cilantro;
mixed minced pork and beef, seasoned with onions, which must be chopped and then kneaded with spices and salt, add herbs, a little garlic and water.

Little tricks:

meat filling will become more juicy and soft if you add a little water to it;
add a little vodka to the dough so that the cheburek crunches;
spread the filling on half of the cake, then fold the cake in half and connect the edges, squeezing air out of the pasties;
for greater strength, the edges of the cheburek need to be lubricated with protein;
in the cheburek edge, the products are pressed down with a special device, and at home, you can use an ordinary fork;
so that the pie does not burn during frying, remove excess flour from it.

Chebureks are made from unleavened dough. Unlike yeast dough, with him absolutely no fuss. He does not have to devote all day, just take flour, cold water, milk or kefir, butter, salt and a little vodka, combine everything - and you're done!

Another detailed recipe cooking dough for chebureks - in the next video.

Cheburek or translated into Russian "raw pie" National dish several peoples at once: Crimean Tatars, Mongols, Turks, Azerbaijanis, Kyrgyz. Everyone knows what it looks like: flat fried patty in the shape of a crescent with minced meat inside. Unfortunately, the reputation of the cheburek was tarnished by Soviet time railway station canteens, where from delicious dish did something unappetizing, and often not only harmful, but also dangerous to health. Let's rehabilitate it today and see how to cook pasties with meat in a pan. Step-by-step recipe with photos, even more than one, will show you how to make a crispy pie and not lose a drop of meat juice.

Chebureki stuffed with juicy minced meat

Everything about this recipe is good. You are the first dough. And it should be such that it is thin, but does not tear, does not release a drop of juice outward, elastic, but not rubbery, but crispy. As for minced meat, it simply must be juicy and below I will tell and show step by step recipe cooking these two components of a delicious cheburek.

Attention! My recipe calls for 6 pieces. If you want to do more, increase the proportions. And also be guided by the size of your pan. I have exactly 2 pieces in a large diameter frying pan.

How to make juicy minced meat for chebureks

If we proceed from the fact that pasties are a dish of oriental cuisine, then, of course, traditional minced meat is made from meat such as lamb. But we cook it, rather, from beef and pork. I'll show you how to make stuffing minced meat for pasties juicy.

What we need for stuffing:

meat - 300g;
onion - 300g;
salt - 1/3 tsp;
ground black pepper - 1/3 tsp.

Cooking minced meat for chebureks

While preparing the dough, cover with cling film and put in the fridge.

How to cook dough for chebureks with meat

My tried and tested recipe has never failed me. It is very plastic, it is good to work with it, it rolls easily, it does not tear in a pan. How to cook I already told earlier in. But today I’ll repeat it anyway so that you don’t have to jump from page to page.

Test Ingredients:

flour - 350g;
boiling water - 200 ml;
refined oil - 2 tablespoons;
egg - 1 pc;
salt - on the tip of a knife.

How to knead the dough for pasties

How to make pasties with meat: a step by step recipe

So, these were step-by-step recipes for filling and dough. Now modeling and frying.

We listen to ready pasties on a large dish. No need to spread on paper towels. Well-done chebureks have a sonorous, crispy crust, which quickly seizes from high temperature and does not absorb fat.

I don’t know about you, but it seems that while I was writing this text, I really wanted delicious, crispy and juicy pasties with meat! Why not fry?

Chebureks from zucchini with minced meat: a recipe with a photo at home

I propose to cook delicious juicy pasties with chicken and zucchini. To make minced chicken for chebureks juicy, you can add broth or water to it. But I will add zucchini, as this vegetable is very juicy in itself and will replace the broth for me. A lot of juice stands out, the filling will be tender and soft. You will see all this in a step-by-step recipe.

What do we need:

flour - 500 g;
water - 200 ml;
egg - 1 pc.;
yeast - 15 g;
sunflower oil- 200 g.

For minced meat:

zucchini - 100 g;
chicken breast - 300 g;
salt - to taste;
pepper - a pinch.

How to cook pasties with minced chicken and zucchini

Sift into a deep bowl wheat flour. Experienced housewives know about the need for sifting, and I remind young cooks that this step is not recommended to be skipped.
We make a hole in the flour, pour in water, 2 tablespoons of sunflower oil, break the egg, pour dry quick yeast and a pinch of salt.
Mix all the ingredients and knead a soft dough.
We shift to the board, cover with a towel or cling film and leave.
Let's deal with minced meat, cook it from fillet chicken breast. Cut the chicken flesh into medium pieces, twist in a meat grinder. Together with the pulp, we twist the peeled onion.
My zucchini, if it is young, then the skin does not need to be removed, if the peel is dense, it should be cut off. We rub the zucchini on a fine grater.
We combine minced chicken with grated zucchini, salt, pepper to taste. Mix, due to the zucchini, it is juicy and there is no need to add water or broth.
We divide the dough into 4 parts. We crush each piece, sprinkle a little flour, roll the balls. We roll the ball into a thin sheet, we try to neither tear the dough nor make holes. If possible, roll out a long strip. We lay out the filling on the sheet, as in the photo.
Cover with the other half of the sheet. We press the edges.
We cut off the excess with a knife, giving the workpiece the shape of a cheburek. You can press it with a small plate and cut off a semicircle.
We take a fork and press the edges of the workpiece. We try to blind the edges well so that the juice of the filling does not flow out.
Pour refined sunflower oil into a frying pan. We do not regret oil, pasties should be immersed in it. We heat the pan and lower the workpieces. We fry on medium heat. Our task is to get beautiful golden pasties, to prevent them from burning. Should be beautiful golden brown and juicy stuffing inside. meat should not be raw.
Put the finished pasties on a paper napkin. It will absorb excess fat.

The most delicious squash chebureks With minced chicken warm. They are very fragrant, the kitchen is filled with an amazing smell, and it is impossible to pass by. Serve with sour cream, but even without sauce they just fly off the plate.

Chebureks on kefir with meat: a step by step recipe with a photo

For some, cooking chebureks may seem complex process. But I will tell you how to quickly and tasty fry from kefir dough. They turn out to be just as fragrant, satisfying, as in pasties. An important point in cooking is to get a juicy filling inside, the juice from which would not flow out when frying.

Grocery list:

kefir - 250 ml;
wheat flour - 450 g;
salt - to taste;
egg - 1 pc.;
meat - 300 g;
onions - 2 pcs.;
ground pepper - to taste;
refined sunflower oil - 200 ml.

How to bake homemade pasties with meat on kefir

Pour kefir into a convenient, deep bowl. Crack an egg, add a pinch of salt.
Mix the egg-kefir mixture.
Sprinkle wheat flour. We knead the dough. We add flour in parts so as not to get a dense, tight dough and catch the moment when the texture is still soft, but no longer sticky to your hands.
Mix first with a fork, then with your hands. Very gentle and almost does not stick to hands.
Knead, trying to achieve smoothness. Then we give him time to rest. Leave in a bowl or on a cutting board and cover with a bowl, napkin or cling film.
Without wasting time, let's do minced meat. We clean the onion, cut into pieces. We twist the meat with onions through a meat grinder, salt and pepper to taste. To get a juicy filling, pour 100 ml of broth. If there is no broth, then water will do.
15 minutes have passed and you can do the test. We crush it, collecting it into a ball. We divide the ball into 6 parts. Knead each part again. We take one ball and roll it into a thin sheet, about 1.5 millimeters thick.
We spread the minced meat, estimating the number of pasties that will turn out. The photo shows that it turns out 2 pieces from one sheet.
Cover with the other half of the sheet. It remains to blind the edges.
To make chebureks about the same size, we use a bowl. We apply a bowl turned upside down and circle around the edge with a zigzag knife or a regular one.
Here are such cute blanks turned out.
Pour sunflower oil into a frying pan, heat and fry until golden brown on one side and the other. Place on paper towel to remove excess oil.

Fragrant chebureks with juicy stuffing ready. Please to the table!

Is it difficult to cook delicious, ruddy chebureks with juicy meat filling in a crispy shell? bubble dough!? Chebureks according to this recipe are exactly like that! I am sure that all homemade pasties will appreciate, which, moreover, are easier than ever to cook at home!

The dough for chebureks is not simple, but with a secret! Vodka is added to the dough, which makes the dough bubbly and crispy. And due to the fact that ready dough you need to leave it to rest for a while, the gluten swells and the dough turns out to be very soft, elastic and rolls out well.
Chebureks are very tasty. Soft and, at the same time, crispy dough, and juicy meat filling! You will definitely like homemade chebureks according to my favorite recipe!

Ingredients

For the test
flour	4 glasses
vegetable oil	8 tbsp
salt	2 pinches
sugar	1 tsp
water	1+ 1/4 cup
vodka	1 tsp
For filling
pork	300 g
beef	300 g
milk or meat broth	0.5-1 glass
onion	1 PC
parsley, dill
salt
freshly ground pepper