Chebureki made with puff pastry
Description
The pastry is simple and quick to prepare. Chebureki made from puff pastry turn out tasty, airy, and crispy, but they absorb a lot of fat during frying. One more thing: you should enjoy these chebureki almost immediately after frying, otherwise they quickly become soggy and the pastry will no longer be crispy. So, as I said, the pastry is ready. Serve at the table.
Instructions
- 1
Step 1
First of all, let's defrost the puff pastry.
- 2
Step 2
Peel and finely chop the onion.
- 3
Step 3
I immediately add all the spices and salt to the onion, mixing it with the spices.
- 4
Step 4
Add the minced meat to the onion.
- 5
Step 5
And mix thoroughly. I don't add water to this filling, otherwise the chebureki will be too wet.
- 6
Step 6
The dough has thawed, place three sheets on top of each other and roll them up.
- 7
Step 7
This is the kind of dough roll we will get.
- 8
Step 8
Cut the roll into 6-7 slices. Perform the same actions with the remaining dough.
- 9
Step 9
Roll out a piece of dough into a flat disc about 2-3 mm thick. Place the filling on one half of the disc, spreading it into an even layer.
- 10
Step 10
Cover with the second half of the flatbread, pinch the edges together, and for extra security, press along the edges with a fork. Plus, it will look nicer this way.
- 11
Step 11
Heat a pan over medium heat with a small amount of oil, then place the chebureki on it.
- 12
Step 12
Sear on both sides until nicely golden brown.
- 13
Step 13
And enjoy :)