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Blanks for the winter
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Pastries with minced pork and beef

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1031
Kitchen Tatarskaya
Calorie content 207.2 kcal
Portions 12 port.
Cooking time 60 minutes
Proteins * 13.6 gr.
Fats * 15.3 g
Carbohydrates* 21.2 g
* per 100 gr. product
Pastries with minced pork and beef
Content

Experienced housewives know that for pasties it is better to use mixed minced pork and beef. Thanks to this filling, your dish will be moderately juicy and not too greasy.

Ingredients

Cooking process

step 1 out of 7
Peel the onion and chop finely. Put the minced meat in a deep bowl, add the onion, salt and spices to it, mix well. You can also add a couple of tablespoons of water to the minced meat for juiciness.
step 2 out of 7
Substitute the dough. Pour 2 cups boiling water into a bowl, then add a tablespoon each of butter and vegetable oil. Stir well and let cool.
step 3 out of 7
Then add an egg and a little salt and stir. Then add the sifted flour in portions and knead the dough.
step 4 out of 7
Knead the dough well with your hands, it should be soft and elastic.
step 5 out of 7
Roll out the dough thinly, cut out circles of the same diameter.
step 6 out of 7
Then blind the pasties. Place some meat filling on one end of the dough, cover it with the other end of the dough and seal the edges well.
step 7 out of 7
When the blanks are ready, fry them in vegetable oil on both sides. Hot pasties can be served immediately.

Bon Appetit!

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